Sake-Pairing Scallop Carpaccio &
Scallop carpaccio, baby cucumber, beurre blanc, ossietra caviar Chef: Dietmar Sawyere Restaurant: The Japanese
Das passende Pairing
The tenderly melting scallops are caressed by the creaminess of the sake and its fine acidity. The flavors of the beurre blanc, refined with yuzu, harmonize with the clementines, brioche and vanilla notes of the sake and are lifted to new heights by the umami. The experience is loosened up by the salty explosions of the Ossietra caviar, the crisp freshness, the green fruit aromas of baby cucumbers and the crunch effect of the Tempura Shiso leaf, which always present new flavors. The strong body of the sake works at eye level with the dish and with its acidity, creaminess and umami it complements the dish perfectly without losing its own characteristics.
