Sake-Pairing Grossarl Ceviche with Bouillabaisse & Katsuyama Lei

Das passende Pairing Katsuyama Lei

The created dish combines classic French cuisine with local and domestic products to be appropriately combined with the modern Junmai ginjo. The acidity, which has been finely incorporated into all the components, balances with the semi-dry twill of the sake and shows a harmonious interplay on the palate. The intense garlic aroma of the sake foam and the varied fish aroma are in perfect harmony with the expressive umami character of the Katsuyama Lei. The piquant kimchi from the snow pea adds another facet to the dish and greatly expands the play of flavours on the palate. The mussels, which were deglazed with the same sake and steamed briefly, combine perfectly with the ceviche.

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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