Have you ever thought of combining a flavourful beef goulash with spaetzle and home-made apple puree along with a sake?
Most of you would certainly choose a red wine. However, being aware of how to make the right choice you easily find a suitable sake that is not only able to cope with the amount of umami this meal is bursting of but also combines harmoniously regarding taste and flavour without dominating the meal.
My choice was a Kimoto Junmai Daiginjō that is highly aromatic in the nose and on the palate, has a full body with a long, smooth finish and is slightly sweet with notes of nashi, which perfectly unite with the apple puree.
The result of combining this meal with a sake was of such an irresistible kind that everybody wanted several second helpings.