Gikyo Junmai Ginjo Genshu 60%

Chettinad Lamb Rib, Pea Bharta, Morels

Slow-cooked boneless lamb ribs rest on spiced green pea mash, accompanied by fragrant jus infused with stone flower and black pepper. Morels braised in clarified butter bring earthy richness. Paired with Gikyo Junmai Ginjo Genshu 60%, a sake with melon, soft cereal grain, and subtle umami.

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Tatenokawa Seiryu Junmai Daiginjo

Alleppey Prawn Curry

Inspired by the coastal town of Alleppey in Kerala, this prawn curry is simmered with coconut milk, shallots, and red chillies. Raw sour mangoes add a refreshing tang, served with kappa (cassava mash) and traditional matta red rice. It pairs with Tatenokawa Seiryu Junmai Daiginjo, a sake with melon, pear, and subtle floral notes, its palate soft yet lively with gentle acidity and fruit-forward sweetness.

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