In this tart, almond cream with sake lees and tart dough are baked together and topped with mellow cheese cream. Furthermore, the sweet and chewy persimmon is decorated all over and finished. It is said that "luxury sake" is produced with sake soaked in sponge dough and gold powder on the surface.
You can enjoy an elegant taste that combines the faint acidity of apricots mixed in almond cream dough, the rich flavor of sake lees, the refreshing aroma of kabosu, and the texture of persimmons.
In addition, it will not be sold during the Christmas period from December 22nd to 25th, and some stores do not handle it.