Addicted to Eating Japanese (by Roger Ortuño Flamerich)
Pioneered and created by Chef Nobu Matsuhisa, the iconic Nobu menu is influenced by his years of studying Japanese cuisine in Tokyo and his extensive travels through South America. The diverse celebration of flavours formed Nobu’s trademark ‘Nobu Style’, which is intrinsic to all Nobu menus worldwide.
Durante la cata, aprenderás las particularidades del junmai daiginjo, una tipología de sake que se caracteriza por sus aromas florales y afrutados. Descubrirá cómo el pulido del grano de arroz, la selección de levaduras y la fermentación en baja temperatura son clave para preservar los aromas característicos y obtener el sabor sutil y equilibrado del sake.
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