During his visit to Wakaze, Chef Thierry Marx tasted for the first time the white koji, a very different yeast from the yellow koji usually used for the fermentation of sake. Magnifique opens with slightly lemony citrus notes and a hint of white flowers. On the palate, it reveals a balance beautiful tone. It continues this fruity register with a nice acidity on the finish. Perfect companion for a white fish carpaccio, oysters, scallops, or, on the flip side, a spring fruit-based dessert.