”dancyu” web magazine will feature a six-part series introducing food and whisky pairings, a collaboration between Esquisse General Manager Eiji Wakabayashi and culinary researcher Maki Noguchi.
Please enjoy these innovative and delicious suggestions you can try at home.
“Whiskey and Food” Part 5
“What Sommelier Eiji Wakabayashi paired with braised pork belly… A whiskey float where the changing mouthfeel is also enjoyable.”
https://dancyu.jp/read/2025_00009992.html
