Nightcap Seiryu Junmai Daiginjo
by Jakob Emdal
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Otsumami: Tangy Tebstrup Chèvre on cauliflower leaves. The soft, inner leaves appear to have been created for canapis. Sweet and mild Junmai Daiginjo Seiryu (Bæk) from Tatenokawa complement the goat cheese incredibly well, in both taste and aroma.
The Rinka plate in Bizen clay by Hitoshi Morimoto
