參加鮨蕾 x 大門酒造清酒配對晚宴，6道菜配5款清酒，只做3晚至9月1日。好高興同來自大阪嘅大門酒第六代傳人大門康剛先生傾計，佢第一次係香港宣傳佢嘅清酒。我最喜歡大門35純米大吟釀配熟成吞拿魚腩、吞拿魚同根室海膽壽司，清酒精米步合磨剩35%，清酒顏色帶微黃，味道圓潤而有層次，帶醬油香、果香、米香、香梨、香蕉、甘口等味道，餘韻悠長, 同濃味壽司超夾！😋😋🍶
Attended Sushi Tsubomi x Diamon Sake Pairing dinner & tried 6-course pairing with 5 sakes. It’s a limited promotion till 1 September. I’m delighted to meet the owner of Daimon & it’s his first time promoting his sakes in Hong Kong. I like Daimon 35 Junmai Daiginjo pairing with sushi (aged toro, tuna & sea urchin) most. The sake has 35% rice polishing ratio & it’s very elegant with umami, fruit and rice notes. It’s complex and with long finish. It matches very well with toro and sea urchin sushi! 😋😋🍶
#sake #saketasting #sakepairing #daimonsake #sushitsubomi #foodandwine #foodandsake
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