Appetizer Sake: Nanbu Bijin Junmai Ginjo (Iwate) 香りは控えめ、味わいはまろやか。アワビやチーズ、カニ、いくらの塩味と完璧に調和。 → Elegant and mellow, harmonizing beautifully with abalone, cheese, crab, and salmon roe — balanced by gentle acidity and clarity.
Sashimi Sake: Denshu Junmai Ginjo (Aomori) ミネラル感と旨味があり、魚介の自然な甘みを引き立てる。柑橘とハスカップの酸味を邪魔せず融合。 → Mineral-rich and savory, enhancing the natural sweetness of seafood while blending seamlessly with citrus and haskap acidity.
Vegetable Sake: Sharaku Junmai Ginjo (Fukushima) 軽く香ばしい樽香と米の甘みがトリュフと熟成ポテトに寄り添う。中盤の「土と香り」の皿を華やかに支える一本。 → A delicate hint of toasted rice and sweetness complements truffle and aged potato, adding aromatic depth to this earthy course.
Sukiyaki Sake: Hanamura Yamadanishiki Junmai Daiginjo (Fukushima) 香り高さ・熟成感・旨味の余韻がある純米大吟醸。和牛の甘辛い割下との相性が抜群。 → A rich, aromatic sake with depth and lingering umami — perfect with the sweet-savory wagyu sukiyaki broth.
Sushi Sake: Hidakami Junmai Ginjo “Hojun Karakuchi” (Miyagi) 魚介や塩味・香味のある寿司構成に対して、やや辛口・キレのあるタイプで引き締める。 → A crisp, dry sake with a clean finish that sharpens the flavors of truffle-salted tuna, seared salmon with lemon soy, and shiitake with karasumi.