Sake-Pairing Catfish &

Das passende Pairing

My idea was to combine the summery light-looking Yamahai with a wintry, but not too heavy, seasonal and regional dish. I opted for the filet and the liver from the catfish because the catfish has a higher fat content and thus acts as an excellent carrier for the other flavors. The fermentation and vinegar notes of the pickled ingredients, but also the lactic notes of the fermented apricot and plum sauce, play an excellent role in the lactic acid of the sake. The whole thing is rounded off by slightly earthy notes of black radish, Jerusalem artichoke and potato dust. For the texture, I opted for a dehydrated fruit cake crumble.

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