Scallop with Summer Truffle meets Tedorigawa u.yoshidagura
Scallop with summer truffle and San Daniele ham powder Chef: David Bassan
Presented by Michael Jeckel
The dish
Sea, land, air: Hokkaido scallop slices for sashimi, marinated in Ligurian Mignola olive oil (sea), San Miniato summer truffle, hand selected and sliced (land), air-dried San Daniele ham powder aged 18 months (air) , vacuum-cooked Pimientos del Piquillo sauce, Peruvian pink pepper and Maldon salt.
The sake Tedorigawa u.yoshidagura
Light straw yellow with gray / pink reflections. Medium intensity on the nose and quite complex with a citrus fruit note reminiscent of grapefruit and ripe bananas with a hint of raspberries at the end. On the palate. Almost dry, sufficiently warm, soft with a pleasant acidity and light minerality that balance the whole. Also pleasant is the 13% vol. Of medium structure and very persistent. Overall a harmonious sake.
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The pairing
The Yamahai Junmai convinced me of this dish because of its delicate fragrance, the delicate fragrance does not cover the scallops and the truffle of medium intensity. A slight umami feeling was discovered on the palate, from mussels as well as in sake. The "sweet direction" of the mussel core has found a valid partner in the light acidity. After that the little caused juiciness has been paired with the lower alcohol level. I also have a match between the persistence of the sake and the spicy perception and its persistence of the piquillo sauce. Last but not least, the aromaticity of the ham powder has been harmonized with the light minerality of the sake. Also pleasant is the velvety to the abundance of the summer truffle. An elegant sake for an elegant dish.