Sake-Pairing Beef Heart with Escargots &
Beef heart with escargots, shiitake ravioli and escargot caviar
Das passende Pairing
Brewed by the Kinoshita brothers, Amabuki Rhododendron is a rather rare sake made with blossom yeasts, which, thanks to its rather strong body, goes perfectly with the beef heart, porcini raviolo & escargots. Its slightly rounder texture does not make the cured beef heart & sauce seem too spicy. The high quality use of blossom yeast in Amabuki Rhododendron results in a large, delicate palette of many aromas. The slightly earthy and shiitake mushroom flavours go perfectly with the robust meat of the fried escargots. Likewise, the floral aromas as well as the lighter exotic aromas of melon bring an additional fruity component to the dish. With its fresh lively acidity, as well as its fine minerality, the Amabuki Rhododendron also adapts wonderfully to the raviolo filled with shiitake mushrooms & Philadelphia cheese and adds additional fresh floral aromas.
