Sake-Pairing Boiled Beef &

Das passende Pairing

This is where modern Austrian home cooking meets Japanese culture. Due to the slightly smoky espuma, the sweetness of the shallot and the mustard aromas of the marinade, a complex sake with a high umami content is the perfect choice. Thus the Dassai 45 made from the rice variety Yamada Nishiki and a Seimaibuai of 45%. The nose is rather unobtrusive and seems puristic. The delicate acidity combines with the espuma (fat). Umami accompanies the boiled beef and the mustard flavours of the marinade, as there is no sweetness in the sake. The combination seems spicy and yet light and elegant at the same time. Serve the sake at about 12°C in a choko or thin white wine glass. For a lighter version of the dish, Urakasumi No.12 can also accompany perfectly with its floral notes.

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