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.