Kanadel apple yeast junmai ginjo yamahai Natural Fish fillets these flavourful bites have found

these flavourful bites have found their way into Japanese cuisine

Locally grown yuzu is blended with a spirit distilled from sake lees—the fermented rice left after sake pressing

and the final touch that should never be missed: katsuobushi (bonito flakes)

especially when salted

through Nagasaki and Kyushu

Kanadel apple yeast junmai ginjo yamahai Natural Fish fillets these flavourful bites have foundDue to the apple yeast in combination with the yamahai starter, you will experience a higher level of acidity that is particularly refreshing. On the nose, there are hints of green apple and starch, leading to an elegant yet fresh, creamy finish. Pairing: Goat cheese salad with apple and walnuts The sakes green apple aroma mirrors the apple in the salad, its acidity balances the tangy goat cheese, and the creamy finish works beautifully with soft