Seasonal spaghetti in the spring ✖Sparkling Sake 「MIZUBASHO PURE]
Based on Ario Orio, the spaghetti of Ristorante Alporto‘s Kataoka chef is packed with the blessings of spring in Japan, including cherrystone clams, broad beans, rape blossoms, and frit of finely chopped Fukinotou (edible flower bud of fuki plant).
The point of pairing this fine dish with sake is the bitterness of spaghetti and sake,
Furthermore, the stimulation of natural bubble created by secondary fermentation in the bottle.
The rich taste and soft sweetness of rice, and the subtle bitterness hidden in the sharp aftertaste of sake,
While matching the bitterness of spring vegetables, it enhances the mutual taste of spaghetti and sake.
Stimulation of natural bubble adjusts the Umami of food and sake with a pleasant accent.