Truf­fle Dashi Braised Live Korean Abalone with Nabeshima ‘Go­hyaku­man­goku’ Jun­mai Ginjo

Epicure - - ENTERTAINING -

On top of a fra­grant nose of melon and aniseed, with a mel­low tex­ture and the sub­tle tin­gle of spice, this sake has umami nuances that play well with the flavours of the dish.

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