Sake Creations Featuring: Caoli Cano

 

12th generation brewmaster

Hasamaya Brewery, established in 1757 Pairings by MW Restaurant

 

NIJI Junmai Ginjo, Kuranohana Rice, 55% polishing, 15.0-15.9%.  Dry and well balanced with a subtle earthy finish.  Smooth and versatile. Pairs well with seafood and sushi.  Paired tonight with Hudson Valley Foie Gras & Ahi Torchon – Cucumber Namasu, Wasabi Kabayaki.

ASAO Junmai Daiginjo, Gohyakumangoku Rice, 50% polishing, 14.0-14.9%.  Elegant and refined, exquisitely balanced with delightful hints of tropical fruit.  Sensuous finish.  Served exclusively at Alan Wong’s Restaurant.  Paired tonight with Mochi-crusted Kona Kampachi – Soy Yuzu Kosho Vinaigrette.