High Life Issue #5

品 64 #5 2017 年 2 月 Selected by the in-house Sake Sommelier with the assistance of the only Master of Wine in Japan recognized by The Institute of Masters of Wine, Mizumi’s collection of sakes includes an array of rare bottles. To start our journey, our sommelier picks the Kamokinshu Junmai Daiginjo to go with the Snow crab salad with sudachi jelly and assorted pickle. Made with Hiroshima-local sake rice “Senbon-nishiki,” it brings typical Ginjo aroma and freshness to the palate. A slightly sparkling sensation seduces while vibrant acidity and refreshing juiciness complement the umami characteristics of the snow crab beautifully. Next up, the Crispy sour tile fishwith eggplant and vinegar dashi is paired with Nabeshima Junmai Ginjo. For this sake, the king of sake rice “Yamadanishiki” is chosen to add richness to its fruity character, which goes well with vinegar sauce.