A wonderful veal chop with a hearty potato gratin is just what you need in this cooler season when it comes to soul food.
As an accompanying drink I’ve chosen the Ranman Daiginjō genshu from Akita Prefecture in the far north of Honshū.
This sake made with Yamada Nishiki (35% polishing rate) and an undiluted alcohol volume between 17-18% is a real powerhouse.
Despite the higher alcohol content it is wonderfully balanced. In the nose and on the palate it presents itself with a complex, very appealing mixture of different fruity notes, paired with a pleasant acid structure and a medium body.
Together with the chops and the potato gratin it creates a culinary experience that is just pure fun.