A delicious, juicy flank steak calls of course for a suitable beverage.
The possibilities are highly versatile but this time my choice was in favour of a really special drop of Sake: A Tombo Kimoto Junmai Daiginjō by the Izumibashi Brewery from Ebina in Kanagawa prefecture.
For this savoury Premium Sake, made with the traditional, time consuming Kimoto method, a local Sake rice variety called Rakufūmai is used and polished to a rate of 35%.
The result is a highly aromatic, complex Sake with wonderful notes of fruits, a balanced acidity and a rather full body.
Along with the flank steak and a selection of vegetables you get a very harmonious combination that delights the palate with a pronounced Umami experience.