Kanadel apple yeast junmai ginjo yamahai Natural Fish fillets especially when salted

especially when salted

Locally grown yuzu is blended with a spirit distilled from sake lees—the fermented rice left after sake pressing

2 x Ika Balls (Squid Balls)

delicate fish highlights the sake’s refreshing acidity

and the creamy finish works beautifully with soft cheeses and nuts

Kanadel apple yeast junmai ginjo yamahai Natural Fish fillets especially when saltedDue to the apple yeast in combination with the yamahai starter, you will experience a higher level of acidity that is particularly refreshing. On the nose, there are hints of green apple and starch, leading to an elegant yet fresh, creamy finish. Pairing: Goat cheese salad with apple and walnuts The sakes green apple aroma mirrors the apple in the salad, its acidity balances the tangy goat cheese, and the creamy finish works beautifully with soft