Toyonoaki - Hatsushibori Koshinohomare cheeses and juicy steaks

cheeses and juicy steaks

made with Wakayama’s local Nankobai ume fruit

this is an incredibly supple treat with a rich mellowness and a hint of cantaloupe on the nose

“Bingakoi” refers to the maturation of “genshu” (undiluted sake)

something you won’t tire of sipping

Toyonoaki - Hatsushibori Koshinohomare cheeses and juicy steaksThis seasonal Hatsushibori uses the traditional way of separating the sake from the fermentation mash using a wooden press called kifune. It is a labor intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sauted in