Sake-Pairing Cucumber and Yoghurt & Urakasumi No.12

Das passende Pairing Urakasumi No.12

The idea was to combine the fruity taste of the ginjo sake with lactic and herbal, fresh notes. I deliberately used only a small amount of sweetener in order to better transport the individual flavors and consciously relied on butter and not sweetness as a flavor carrier, since the sake itself brings enough sweetness and fruit. It was also important to me to work with different textures and possible combinations (sud a-part) for the mouthfeel.

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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