A festive dish that blends winter comfort with Japanese finesse: crispy duck breast, a silky orange–koji sauce, tender glazed Brussels sprout leaves and an aromatic black sesame crunch. A plate that feels familiar — citrus, duck, winter vegetables — yet tastes utterly new in its Japanese-inspired structure. Perfect for a contemplative Advent Sunday. The accompanying sake: IKEKAME Barrel – Junmai Daiginjo, brewed with black Koji and matured in new French oak. A rare, elegant sake with floral notes, hints of vanilla and coconut, gentle acidity and deep umami — reminiscent of a refined white Burgundy.
The Sake IKEKAME “Barrel” – Junmai Daiginjo
Brewed from Yamada Nishiki (50% polish) and shaped by black Koji fermentation plus French oak maturation, this sake offers: delicate floral aromas, hints of vanilla and coconut from the oak, bright acidity, rich umami and elegant structure. It pairs beautifully with poultry, cheese, roasted flavours and dishes with sweet–savory tension. Serve chilled: 10–15°C, in a wine glass.
Food Pairing Notes by Sommelière Agija Immenroth
The Brussels sprouts and the roasted, lightly caramelised sesame make the sake appear fresher and more vibrant. The duck highlights the sake’s natural sweetness, while the salty–fruity orange sauce rebalances it, creating lively tension. The roasted duck skin, sesame and sprout leaves form a warm, savoury base in which the sake becomes round and harmonious. The citrus adds clarity, lifts the salty notes and makes the sweetness feel elegant rather than heavy. The sesame adds a small aromatic kick. Tasting all components together and then sipping the sake reveals a beautiful floral side: white blossoms, pear-drop sweetness, hints of melon — smooth, refined and precisely structured.
A dish full of warmth, depth and Japanese elegance — and a sake that unfolds its most luxurious, expressive character.
Complete Pairing Explanation
The dish is built around four elements:
crispy duck skin, Brussels sprouts, toasted sesame, and a salty-fruity orange sauce.
Each one draws out a different dimension of the Ikekame Barrel.
Each component highlights a different dimension of the sake:
Brussels sprouts → freshness & vibrancy
Sesame → structure & nutty richness
Duck → warmth & depth
Orange sauce → acidity & clarity
The sensory arc:
Umami → sweetness → roasted depth → citrus brightness → floral lift → clean, dry finish