Kinokuniya Bunzaemon Junmai Ginjo with seared beets

Sunday dinner:
Seared beets, goat cheese Crema, and Chimichurri paired with Kinokuniya Bunzaemon Junmai Ginjo.

This sake has a fascinating background. It has a name of a famous businessman from the Edo period. Yet, the sake is made in a modern, high-tech lab in Wakayama Prefecture. The aromas are of over ripe Asian pear, brioche, and a touch of sea breeze, while on the palate, the texture is opulent with tastes of rice candy, grapefruit rind, wild strawberries, and a hint of mushroom soup.

The earthy flavors paired very well with the beets, and the acidity in the sake balanced the goat cheese Crema, making this ensemble into a delicious dinner.

Find this sake at tippsysake.com

See my full sake review