Kamonishiki Nifudazake Junmai
Daiginjo Kisuisen

Kobujime Red Sea Bream

Kobujime (cured) red sea bream from Kumamoto Prefecture, served with radishes, fresh seaweed, sesame and satsuma mandarin orange in a style of Yusheng. The sake chosen to pair, Kisuisen, is a daffodil flower that symbolises rebirth and beginnings similar to Yusheng, a Chinese celebration of the New Year and new beginnings. A new dish explored by the team at Foliage that showcases fresh, clean flavours and umami that is complimented by the delicate effervescence of the paired sake.

Noguchi Junmai Ginjo Muroka
Nama Genshu JAS Organic Rice 2019

Steamed Spanish Sea Bass

A steamed fillet of Spanish sea bass with scallions, ginger, chicken fat and a Hong Kong style sauce made from its bones. Served with radish onigiri rice on the side. The umami of the seabass is elevated when paired with the Namazake (unpasteurised sake) while the savoury sauce creates a playful tension on the palate with nutty and creamy lactic notes of the sake to pair.