Sake-Pairing Flamed Pork Chin & Katsuyama Lei

Das passende Pairing Katsuyama Lei

For combinations of fat and fruit, represented here by the pork cheek and the mango, I often use a matured Riesling or Chenin Blanc to give the pairing more harmony thanks to the subtle acidity that is still present. In this case, however, the fruity Katsuyama Lei is better because the yoghurt brings freshness here. In addition, the sweetness is not too dominant and lets the plate benefit as well. You can also tell a good story about the Asian products and make the pairing lively.

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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