Sake-Pairing Katsu-Sando &
“Katsu-Sando” – Japanese-style sandwich with breaded fried Wagyu beef fillet steak
Das passende Pairing
This Amabuki Junmai Daiginjō “Rhododendron” smells of bananas and melons and has gentle aromas of flowers. Combine it with a sandwich of wagyu fillet cutlets with a mixed sauce of Worcester sauce and ketchup. Both sake and bread are fermented grain products and form a synergy in terms of taste. The sake is brewed according to the traditional kimoto method when making the basic mash. Kimoto sake contains a concise lactic acid and goes well with meat dishes. On the palate, it unfolds a fine acidity and plenty of umami from the rice. Omachi sake rice, polished to 40%, is used for this sake. Omachi gives the sake a strong flavour, which is integrated by the rhododendron yeast into a perfect balance of sweetness and umami. The refreshing acidity and balance of this sake harmonise well with the heartiness of the beef and complement each other. Enjoy the sake at 12°C in a wine glass.
