Koji rice varietal (Koji & Mash):
100% Hyogo produced Yamadanishiki
Rice Milling Rate: 38%
Well pronounced nose with melon,
peach, green grass and sage
characteristics. Superbly balanced
on the palate evoking peach, tropical
fruits particularly papaya and
crystallised fruit notes as well. Very
subtle umami on a long lasting finish.
Tuna tartare with chili,
ginger and sesame, marinated
octopus and calamari salad. Sea
bream and white fish pan fried dishes.
Pork medallion with cream truffle
7C ~ 15C