Kuncho Junmai-Ginjo Muroka Hiyaoroshi(Oita)

Kuncho is an aromatic and delicious sake. Your nose will immediately pick up the fresh perfume.
It is dry but not sharp. A refreshing and delicious flavor lingers on your tongue. It is an easy-to-drink wine and versatile so that it perfectly complements any style of cuisine.

“Thick-cut Menma”

Menma is a fermented food made from Chinese bamboo shoot. The dish characterized by an intense sesame oil aroma, stimulates your appetite. It is flavored with Chinese soup made of the golden ration with chicken stock, soy sauce and oyster sauce. The crunchiness is irresistible.

It tastes best with Kuncho. The pungent flavor of white scallion goes fantastically with the dry-flavored Kuncho.

The menma’s umami, the white scallion’s pungency, and the hanazansho’s aroma( flower of the Japanese pepper) give a bit of kick to your palate. However, Kuncho softens this punchy flavor to create a comfortable melody to satisfy your taste buds.
Your taste buds will be sensitive enough to enjoy every detail of the dish.

“Sui-gyoza”

Sui-gyoza is a dumpling with a springy texture. As the dumpling skin is thicker than Yaki-gyoza(pan-fried dumpling) and Mushi-gyoza (steamed-dumpling), it pleasantly runs down your throat. Dip a hot Sui-gyoza in a special sauce made with soy sauce, vinegar and chilli oil, and have a go!

The dumpling stuffed with minced meats, chopped potherbs and cabbages is fabulous, along with the crunchiness of the Chinese chives and white scallion as well as the sweetness in the cabbage.
The thinly-sliced-ginger toppings give Sui-gyoza refreshing flavor.

Kuncho amplifies the juiciness in minced meat and the sweetness in the vegetables. Without any doubt, Kuncho’s clean and dry flavor works well with the light-flavored dumplings.