Sake-Pairing Kohlrabi / Egg Yolk & Dewazakura Kirschblüte

Recommended Sake-Pairing Dewazakura Kirschblüte

Dewazakura Cherry Blossom from Yamagata is a ginjō sake with a polishing ratio of 60%, to which small amounts of brewer’s alcohol may be added. With a lower amino acid content, ginjō sake usually appears light, elegant and fruity. The dish of kohlrabi, egg yolk, poppy seeds and yeast is characterised on the one hand by freshness and crunchiness, and on the other hand by nuttiness and a fine umami note. Both aspects are supported by the sake. The fruit aromas of cherry, lychee, apple and the elegance support the freshness of the kohlrabi and the vinaigrette of lemon verbena kombucha. At the same time, they add a nice fruity component to the dish, giving it a spring-like touch. The melting and velvety properties in turn support the creaminess of the egg yolk cream. The almost marzipan-like almond note of the sake underlines the nut butter crumble and the poppy seeds. The umami of the baked yeast in combination with the sake reinforces the impression of chicken in the egg yolk flan.

出羽桜 Dewazakura Kirschblüte

This sake led the Ginjo boom in the 90s and represents the Ginjo style from Yamagata: highly aromatic and dry. Floral bouquet and fine, light umami.

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