Museum of Sake Journal Spring 2015 | Page 22

INTERVIEW: FIELD TO TABLE

FIELD TO TABLE
FOOD & SAKE PAIRING GALLERY

3 KINDS OF WHITEFISH SASHIMI WITH ‘DAIGINJO IRIZAKE’ YUZU AND HIMALAYAN SALT PLATE
PAIRED WITH JUNMAI DAIGINJO ‘GIN’, SERVED COLD

MUSEUM OF SAKE JOURNAL 22