[I want to eat fried shrimp with Japan wine! ] A wine born from such a feeling] Japan wine is said to go well with fried foods, but it doesn't necessarily go well with everything. This time, I imagined fried shrimp with a squeeze of lemon and a little salt on the fried shrimp. This "Shrimp Frya Aunentrocken" may taste a little bitter when drunk as is. However, when paired with fried shrimp, its bitterness is an accent, and the sourness and bitterness of the lemon and the bitterness of the wine harmonize beautifully. [Start drinking it chilled and enjoy it with lemon and salt first! ] 】 Lemon and salt alone may not be enough. Next, enjoy the tartar sauce. The creamy sauce pairs wonderfully with soft Japan wine. Finally, serve the Worcestershire sauce with mustard. The acidity of the sauce, the acidity of the mustard, and the acidity of the wine form a trinity, and the umami spreads in your mouth, allowing you to enjoy the ultimate taste. [Bubbles are the point! ] Enjoy a little before the meal and continue to eat until the meal! 】 The delicate grapefruit-like aroma of Koshu, the sweet aroma reminiscent of Delaware honey, and the gorgeous notes of Shine Muscat and Muscat Bailey A harmonize to create a complex yet gentle aroma. The taste is based on Koshu, with delicate acidity and accented tannins that tighten the taste, and the refreshing bubbles whet your appetite. ◎Recommended way to drink ・Serve with fried shrimp! ・The best recommendation is to squeeze lemon on the fried shrimp◎ ・Combination of Worcestershire sauce and mustard 〇 ・Tartar sauce is also 〇