High Life Issue #5

HIGH LIFE #5 February 2017 65 The slight warmth coming from the alcohol helps to cut the oiliness of any deep-fried dish. Classicists will be delighted by the simplicity of appreciating assortments of sushi with Daina Junmai Ginjo. Locally cultivated top quality sake rice “Gohyakumangoku” from Nasu, Tochigi prefecture makes a typically dry style Junmai Ginjo with decent rice flavor that matches well with sushi and soy sauce. The highlight of the evening is no doubt the A5 Wagyu striploin fromOkinawa Ishigaki. The Kumamoto Shinriki Junmai Ginjo, powerful in both taste and structure, cleanses the palate of any fat residue, preparing us for the final conclusion, the Crownmelon from Shizuoka. Hanahato Kijoushu, with its nutty and dried apricot-like elements, enables us to unwind after a decadent meal while we are still overwhelmed by the natural sweetness of the magnificent melon.