Junmai Daiginjo Genshu pairing suggestions純米大吟醸原酒ペアリング
Sea bream carpaccio, spring onion oil, yuzu and sesame seeds
Ingredients for 2 people
- 600 grams of sea bream
- 1 yuzu
- 1 teaspoon of sesame seeds
- 100 grams of Daikon
- 1 pinch of salt
- 1 pinch of black pepper
- 1 dash of olive oil
Spring onion oil
- 100 ml of any vegetable oil
- 1 handful of spring onions
Spring onion oil
Mix the oil and the spring onions. In a saucepan, heat the mix up to a short boil. Filter and let it cool.
In a large container, place the sea bream and salt each side. Marinate for an hour. In a meantime, toast the sesame seeds. Cut the daikon into a thin brunoise. Dry the sea bream with paper towel and cut it into thin slices.
In a plate, place the slices, add the yuzu juice and zest. Add a few sesame seeds, salt, black pepper f inally the spring onion oil and a da sh of olive oil.
Other recommended pairings
Tuna tartare seasoned with chilli, Ginger and sesame calamari salad, Sea bream or other grilled white fish, Pork medallions with truffle, Roasted blue lobster or other shellfish.
How to enjoy上質を求める高度な酒造り
Sake comes best served in a fine wine glass to reveal its intense flavours, with delicious floral notes and the famous Japanese “umami”. Our sakes can also be enjoyed in a traditional Ochoco and Tokkuri sake set.
Perfectly complementing a range of cuisines, it offers a moreish drinkability that can be enjoyed over several courses, or just before a meal to whet your appetite. Whether you prefer it chilled to preserve the full spectrum of flavours, or gently heated on a winter’s evening, each of our sakes has a unique flavour and strength.