Sake-Pairing Tofu from Crab Miso & Katsuyama Lei

Das passende Pairing Katsuyama Lei

I have tried combining this dish with green peas and DASHI with KATSUYAMA LEI sake. Green peas and soybeans contain plenty of lysine, the α-amino acid. This is only present in small quantities in rice. This is therefore a successful combination, like the Japanese dish rice with miso soup that the Japanese eat daily. Here, the sweet, full-bodied taste of KATSUYAMA LEI is rounded off with the salty, savoury taste of the pea jelly and the combination is round and perfect.

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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