Tasting Notes
Fragrant, delicate and potent at the same time. Standing out from its aromas are fruit and fresh aromas, keeping its youth, which are very characteristic of this fino and which differentiates it from the rest. Also having toasty, flower veil (veil of yeast), almond and Mediterranean forest aromas. Warm and very persistent on the palate.
Dry, salty, fragrant and reminiscent of umami. It pairs with raw fish, seaweed, sukiyaki, chawan mushi, fresh tofu like hiyayakko and izayaka style dishes such as gyoza or yakitori. In Spanish cuisine it is paired with rice recipes, pasta, Iberico ham, cheese and other salty starters.
Food Pairing
raw fish, seaweed, sukiyaki, chawan mushi, fresh tofu, pasta, iberico ham