Dish by Chef Miyazaki from Azure 45* in Tokyo.
Norwegian Salmon, White Sesame, Wasabi purée
The rich and fatty texture of the salmon is coated by the sesame, and the wasabi condiment bring power to the dish.
You have to look for a mineral wine to pair with the salmon and also a touch of roundness to soften the wasabi.
For this pairing I choose a wine from Katsunuma in the Yamanashi region ;
Rubaiyat Koshu Sur Lie by Marufuji Winery, racy and clean, white fruits and lemony shade and a slightly creamy finish.
Few words about the wine ;
At 1:30 from Mt. Fuji or Tokyo, you will find the village of Katsunuma with not far 15-20 wineries.
There is not better place for the grape number 1 in Japan, the Koshu, with the volcanic soils, sunny exposures, mountain winds and the vinification as lees-ageing and battonage.
If you visit the Marufuji Winery be careful at your head, the ceiling can be low ;)
Charles R.
08.06.2020
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