Sake-Pairing Marinated beef tartare & Rihaku Caro Pink
Marinated beef tartare with beetroot and cassis marinade, duck liver ice cream, beetroot shiso jelly
Das passende Pairing Rihaku Caro Pink
The kitchen style of our restaurant is known for its "spoon dishes". With our signature dish, you can expect a tartare with duck liver in the form of ice cream, beetroot, cassis and shiso. We serve this with the Rihaku Caro Pink. A rosé sake from Shimane Prefecture in western southern Japan. In addition to the Gohyakumangoku rice, Shikokumai black rice was used to give the sake its color. Normally, sake ferments with cultured yeasts similar to beer. Here, however, yeasts from nature were separated from the flower nectar, in this case the peony blossom yeast. This produces a sake that acts as an antagonist to the dish with its fruity and floral notes, which creates a great play of aromas with the earthiness of the beetroot and the fruitiness of the sake of cherries and cassis - but still with a certain intensity around the creaminess of the dish at eye level, he even raises this with saltiness & acidity. Cheers, Kanpai!
李白 Rihaku Caro Pink
Refreshing Junmai with fine aroma. Beautiful pink colour made with Shikokumai rice and Peony Blossom Yeast
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