Yuzu Tart meets Katsuyama Lei
Yuzu tart │ interpreted in a modern way Chef: Lukas Hauer & Rene Roth Restaurant: HLF-Krems tourism schools
Presented by Manuel Holzmüller
The dish
This numerous award-winning Premium Junmai Ginjo, brewed by Star Toji Heizo Isawa, is a wonderful, harmonious accompaniment to desserts thanks to its fine sweetness and umami. It is brewed with Hitomebore rice in the most luxurious breweries in Japan. The style is mild, aromatic and expressive; Clear and clean; fragrant on the nose of quince jam, ripe pear and Galia melon; On the palate, fruity, extremely elegant, opulent with lots of umami and fine sweetness.
The sake Katsuyama Lei
This numerous award-winning Premium Junmai Ginjo, brewed by Star Toji Heizo Isawa, is a wonderful, harmonious accompaniment to desserts thanks to its fine sweetness and umami. It is brewed with Hitomebore rice in the most luxurious breweries in Japan. The style is mild, aromatic and expressive; Clear and clean; fragrant on the nose of quince jam, ripe pear and Galia melon; On the palate, fruity, extremely elegant, opulent with lots of umami and fine sweetness;
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The pairing
This sake is a door opener into the world of sake, even for sake inexperienced guests. In addition, this was composed as a companion to French cuisine, so why not a sweet classic that has been reinterpreted. Chilled, at approx. 12 ° C, this Premium Junmai Gingo unfolds excellently and is a congenial partner for modern yuzu tarts. With its aromatic, expressive and opulent body, it can play wonderfully with the different textures of the interpretation. The umami and the fine acid structure of the sake are ideal partners for the sweet and sour yuzu tart. With this combination, there is a dance of the flavors in the mouth, which rarely looks for each other and makes you want more.