Sake-Pairing Pork Cheek Ragout & Amabuki Rhododendron

Recommended Sake-Pairing Amabuki Rhododendron

Amabuki Rhododendron is brewed with the same blossom yeast, which gives it a nice acacia flower note to go with the wood sorrel. As Junmai Daiginjō sake, it may only be brewed from rice with a polishing ratio of 50% and water and is therefore very harmonious. With an increased amino acid content of 1.6, it has a pronounced umami that is evident in the flavours of brown bread and truffle. This means that the sake can keep up very well with the heartiness, spiciness and umami of the pork cheek ragout, eel and Flöns cream and even push it further. Due to the kimoto method, in which lactic acid bacteria are involved in the fermentation in addition to koji, the sake has a pleasant acid structure that supports the acidity of the fermented apple and wood sorrel very well, thus breaking up the dish and making it a little fresher. The yellow fruit aroma is beautifully absorbed by the fermented apple in the dish. The creaminess of the sake provides the perfect setting.

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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