Sake-Pairing Lobster au gratin & Amabuki Rhododendron

Recommended Sake-Pairing Amabuki Rhododendron

Rhododendron Junmai Daiginjō by Amabuki from Saga Prefecture was brewed with yeast from rhododendron blossoms. The junmai (no alcohol added) reveals flavours like umami and toasted oats. The polishing ratio of 40% brings out a fine fruity banana note and the yeast a bouquet of bright flowers. The kimoto method used in the basic mash gives the sake a well-integrated acidity. Served with a lobster “Thermidor” au gratin with Perigord truffle and Parmesan hollandaise, with scallop on steamed spring leek and pea shoots. The sweet floral banana note harmonises with the juiciness and fruitiness of the lobster and the saltiness of the seafood and cheese. The umami and flavour from the toasted oats underline the earthy, nutty note of the truffle and add character to the dish with the spring leeks and pea shoots. The acid in the sake gives the creamy hollandaise a freshness and rounds it off in flavour.

天吹 Amabuki Rhododendron

Fine aroma from noble flowers. Mild umami and tender acidity. Brewed with yeast from the blossoms of rhododendron following the traditional kimoto method.

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