Sake-Pairing Poltinger saddle of lamb & Hatsumago Kimoto Tradition

Das passende Pairing Hatsumago Kimoto Tradition

Internationally award-winning sake from the Northwest. Brewed with old local table rice variety (Haenuki). Relatively low polishing ratio (70%), which promotes stronger rice notes/umami. Yeast starter using the traditional kimoto method, resulting in higher complexity and pronounced acidity, which is, however, well integrated. Lowest classification (Honjozo) among the “sake with special classification”. Addition of some brewer’s alcohol shortly before pressing -> stronger extraction of koji/fermentation aromas (especially amino acids), nevertheless “only” 15% alc. Distinct round miso/umami notes harmonise well with lamb and jus. Balanced sake with beautifully integrated light acidity impressively demonstrates how well sake also harmonises with asparagus variations. Fried diced onions/quinoa balance the sourness of the asparagus variation similar to the sourness/sweetness and umami in the sake. Parallel tasting at room temperature + 40°C: demonstrates the different characteristics with great pairing at the same time – additional pairing dimension with sake!

初孫 Hatsumago Kimoto Tradition

Brewed with the Kimoto method, this award-winning sake has mellow umami and vibrant acidity. An all-rounder sake that pairs well with any kind of food.

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