Sake-Pairing Baked Skri Fillet &
Baked skri fillet with nut crust, pineapple butter sauce, green asparagus
Das passende Pairing
In contrast to the Katsuyama, which comes from the same region, this Junmai Ginjo is a lighter and different style, for which I choose white, slightly fatty fish. Since the nut aroma is very present for me, I pick it up with the crust. With the asparagus, I add other notes that I smelled, but above all tasted. The pineapple and the resulting sweetness pick up the fruit notes wonderfully. A butter sauce that is a little greasy to push the 15% vol. The acidity of the sake and the sauce complement each other and the generally relatively salty dish produces more umami than the sake. The long finish remains and the sake comes out more through the meal and becomes stronger.
