Sake-Pairing Beef Shoulder & Katsuyama Lei

Das passende Pairing Katsuyama Lei

Traditional Austrian food but in a modern cuisine fused with japanese culture. Because of the spiciness of the mustard and the bitterness as the saltiness of the demi- glace, the Katsuyama Lei with the residual sugar is the perfect choice for this course. The earthy notes of the celery mousseline with the fruity flavours and umami of the Sake elevates the complexity of it. With the combination of the unique miyagi kobo (yeast), the soft water from the region also the light texture of the rice variety Hitomobore with a seimaibuai of 55% is the LEI a Junmai Ginjo Premium Sake. For the perfect taste, I like to serve the sake in a thin white wine glass at 8°C called Hana Hie. By changing to a roasted beefshoulder without mustard, we increase the temperature to 35°C for a new experience. Kanpai

勝山 Katsuyama Lei

This sake was composed as a pairing to French cuisine. Its delicate Umami and fine sweetness harmonize exceptionally well with raw ham, cheese and desserts.

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