Sake-Pairing Octopus 1000° & Urakasumi No.12
Octopus 1000° with coconut, white chocolate & pear Chef: Tom Elstermeyer
Das passende Pairing Urakasumi No.12
This pairing is deliberately in harmony with aromas and texture and is not intended to represent a contradiction. The Urakasumi is a Junmai Ginjo, which is characterized by its precision in production. The dish is also characterized by its delicacy and lightness. This Junmai Ginjo is ideal as a companion to the fruity notes of pear tartare. The mineral note is located in the coconut water dashi brew, the creamy texture can be found in the squid, the fine acidity of the sake offers a counterpoint to the subtle sweetness of the white chocolate.
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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