Rib Eye & AMABUKI Rhododendron
"For me Sake is an extreme useful partner with Chef Tanja Grandits food, it opens up new experiences and flavors for our guests at STUCKI. The combination of Sake and food, always exceed our guest's exceptions. In summer I like to use sparkling Sake as an aperitif. However my personal favorite is the Dassai 39, that impresses me with fine and fruity flavors."Christian Juppe
After traveling and working in America and Spain, he started working in 2013 at Chef Tanja Grandits 2 star restaurant "STUCKI". The inspired sommelier is gaining currently more knowledge as a wine academic and well engaged with the top Sake.