When sake and cheese unify...
Dear connoisseur
The shizuku degustation with cheese pariring at Japanese Language Studio was a very positive, culinary experience.
Exquisite premium drops in combination with a selected range of domestic and international cheese – pure enjoyment.
Discover...
... the complex, sweet and tangy Junmai Daiginjo Konishi Homare with the decent spicy summer cheese Tomme au Poivre (FR)
... the gentle, sweet and slightly fruity Junmai Daiginjo Kachiumamai with the mild, creamy and tangy semi-hard cheese Val Müstair (GR)
... the strong, intensive and dry Tokubetsu Junmai (Kimoto) Miyabi with the matured, tangy and 10 months with Pinot Noir treated semi-hard cheese Mont Vully – Le Réserve du Patron (BE)
... the strong and smooth, in wooden barrels fermented Junmai (Genshu) Shirayuki Edo Genroku with the spicy, sweetish-tangy blue cheese Roquefort (F)
... or the complex, tangy sweetish plumwine Ohako Umeshu with the creamy, mild blue cheese Jersey Blue (TG).
This cheese selection is available at Amstad Chäslädeli, more recipies and suggestions are to be found here.