Taruzake and Koji-cured Australian Wagyu

I paired Choryo Taruzake Junmai Yamahai with Koji cured Australian Wagyu and white soy Hollandaise sauce. The subtle cedar scent and rich Yamahai aromas enhance the Koji flavors in the Wagyu dish. It was such a beautiful and delicious pairing. This is a signature dish at Kru Restaurant in Sacramento, CA.