Sake-Pairing Black Salsify Manjū & Urakasumi No.12

Das passende Pairing Urakasumi No.12

The special feature of the alcohol contained in the sake is that it enhances the natural flavours of the ingredients used, especially the salsify and sesame. In addition, the composition and sweetness of the sake harmonises perfectly with the beef. For a well-rounded taste experience, I recommend serving the sake lukewarm at 40°C. At 10°C, the ginjo flavour of the sake has a very refreshing effect that does not go well with the beef. The sauce served with the manjū was enriched with a little oyster sauce, so that the sake flavour comes out particularly well. The ponzu puree served with it adds depth and its acidic component balances out the sake.

浦霞 Urakasumi No.12

Fresh and elegant Junmai Ginjo sake with a hint of muscat aroma. Brewed with the sake yeast "No.12", which was discovered in Urakasumi's sake mash in 1960's.

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