勝山 Katsuyama Lei
Prices incl. VAT plus shipping costs
In stock and ready to ship.
- Bottle Size: 720ml
- Category: Junmai Ginjo
- Reis: Hitomebore (55% pol.)
- Style: complex & fine, medium dry
- Food suggestion: french cuisine, foie gras, terrines, creamy sauces, cheese
- Alkohol: 12% vol.
- SK31-07
This sake was composed as a pairing drink for French cuisine. Very opulent aroma of melon. Because of its rich umami and the fine sweetness this sake harmonizes exceptionally well with raw ham, cheese and desserts.
- Item number: SK31-07
- Bottle Size: 720ml
- Prefecture: Miyagi
- Ingredients: Water, Rice, Koji-Rice
- Reis: Hitomebore
- Polishing ratio: 55% pol.
- Style: complex & fine, medium dry
- Food suggestion: french cuisine, foie gras, terrines, creamy sauces, cheese
- Drink recommendation: chilled (10-15°C)
- Alkohol: 12% vol.
- Item number: SK31-07
- Bottle Size: 720ml
- Category: Junmai Ginjo
- Alkohol: 12% vol.
- Style: complex & fine, medium dry
- Reis: Hitomebore (55% pol.)
- Prefecture: Miyagi
- Drink recommendation: chilled (10-15°C)
- Food suggestion: french cuisine, foie gras, terrines, creamy sauces, cheese
- Ingredients: Water, Rice, Koji-Rice
Producer: 勝山 katsuyama
Founded over 300 years ago during the middle of the Edo Period in Sendai in the prefecture Miyagi. Katsuyama pursues a great experience for customers with Japanese Sake for every dish. Katsuyama's mission is to produce the finest Sake to match any advanced, modern cuisine. The Sake is brewed with water from the beautiful terroir of Japan and rice, a gift from the land, using world-class technology of parallel multiple fermentation from Japanese food culture
Read more about KatsuyamaImporteur: UENO GOURMET GmbH, Bahnhofstr. 7a, 61476 Kronberg
Sake-Pairings
Be inspired and discover your perfect sake pairings
-
Romana Salat
Romana Salat, Tomatenwasser, Holunderblütenhonig, Kapern, Berghonig, getrocknete Mairitterlinge
- Sommelier:
- Alexander Koblinger, MS
-
Tiroler Spinatschlutzkrapferl
Tiroler Spinatschlutzkrapferl an Grana Padano und brauner Butter Gerbratener Schwertfisch an Wasabischaum, Wasserkastanie und Bambus
- Sommelier:
- Suvad Zlatic
-
Bretonische Seezunge
Bretonische Seezunge, Hühnerhaut, Sukiyaki-Sud, Unagi Gyoza, Pak Choi, japanische Hollandaise
- Sommelier:
- Theresa Schmidt
-
Entenleber
Entenleber, Nori-Algen Brioche, Nashi, Apfel-Sellerie-Eis, Shimeji
- Sommelier:
- Theresa Schmidt
-
Bondage - Kalbszunge
Bondage - Kalbszunge, Langostine stark geröstet, Lauchmark, Mandarine, Shisoblatt grün, Wasabi Ganache
- Sommelier:
- Christian Wilhelm
-
Variation Gänseleber
Ein opulenter Sake zu einer ganz besonderen Gänseleber Variation.
- Sommelier:
- Ronny Schreiber