Sake-Pairing Pork Loin / Ginger &
Pork loin / ginger / fennel
Das passende Pairing
Both the Amabuki Rhododendron Junmai Daiginjō and the dish are on the one hand very complex and multi-faceted, on the other hand they have power and never seem heavy. As the dish is defined by the freshness of the ginger, the fennel and the fermentation acid, there is a harmonious combination with the herbal aroma and the pear fruit in the sake. The herbal components in the sake combine with the fennel and ginger to broaden the aromatic spectrum. Both the dish and the sake always seem light and meet at eye level. The creamy and slightly sweet onion puree picks up the melting consistency of the sake and creates a harmonious mouthfeel. The 16% alcohol of the Amabuki Rhododendron is absorbed both by the fat content of the almonds in the puree and by the broth of the pork tails, finding a counterpart in the dish.
