Kanadel apple yeast junmai ginjo yamahai Natural Fish fillets and the creamy finish works

and the creamy finish works beautifully with soft cheeses and nuts

and the final touch that should never be missed: katsuobushi (bonito flakes)

balanced sweetness

delicate fish highlights the sake’s refreshing acidity

Kanadel apple yeast junmai ginjo yamahai Natural Fish fillets and the creamy finish worksDue 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