【Hotel Granvia Kyoto】A Refreshing Melon Treat Enhanced by Historic Sake Lees: Announcing the 'Kyo Sake Lees Melon Parfait'

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Hotel Granvia Kyoto is offering a limited-time 'Kyo Sake Lees Melon Parfait,' featuring sake lees from the historic Sasaki Shuzo brewery in Kyoto. This luxurious item combines about one-third of an Earls melon with local Kyoto ingredients.

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Hotel Granvia Kyoto is offering a limited-time 'Kyo Sake Lees Melon Parfait,' featuring sake lees from the historic Sasaki Shuzo brewery in Kyoto. This luxurious item combines about one-third of an Earls melon with local Kyoto ingredients.

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Source: https://prtimes.jp/main/html/rd/p/000001184.000095932.html | Date: Date unavailable

Hotel Granvia Kyoto (Shimogyo-ku, General Manager Satoru Miura) will sell the 'Kyo Sake Lees Melon Parfait,' which uses sake lees from the long-established Sasaki Shuzo brewery in Kyoto, at its 2F cafe-restaurant 'Le Temps' for a limited time from Thursday, May 7, 2026, to Tuesday, June 30, 2026. The 'Kyo Sake Lees Melon Parfait' is a limited-time item that combines Kyoto ingredients such as sake lees from the historic Sasaki Shuzo brewery, Kyoto-produced milk, and yogurt from Miyama, Kyoto, with the highly fragrant and sweet Earls melon. The parfait uses about 1/3 of a large Earls melon. The juicy flesh is cut into wedges and beautifully decorated along the inside of the glass. The top is adorned with a beautifully netted melon slice and a delicate sugar craft creation by the pastry chef, giving it a sophisticated form. About the Kyo Sake Lees Melon Parfait The sake lees used are from Sasaki Shuzo, made with the Kyoto yeast 'Kyo no Koto,' originally developed by the Kyoto Municipal Institute of Industrial Technology and Culture. With its gorgeous ginjo aroma and a clean yet rich flavor, it pairs well with cream and crumble, and harmonizes beautifully with the fragrant and sweet Earls melon. The parfait's construction begins with a refreshing, firm jelly made with dry white wine and lemon juice at the bottom of the glass, over which a soft mousse made with yogurt from Miyama, Kyoto, is carefully poured. On top of that, a crunchy crumble made with Sasaki Shuzo's sake lees and Kyoto-produced milk is layered, a combination of contrasting textures that is a specialty of the pastry chef. Thinly sliced wedges of Earls melon are decorated along the glass, creating a design where the vibrant green of the melon is visible from every angle. A rich sake lees cream, made by carefully straining the lees until smooth and combining it with Kyoto-produced milk for a gentle rice flavor, is piped into the center. The rich milk ice cream served on top can be enjoyed with the melon and

【Hotel Granvia Kyoto】A Refreshing Melon Treat Enhanced by Historic Sake Lees: Announcing the 'Kyo Sake Lees Melon Parfait'

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