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time of harvest
where careful attention to detail has yielded a rich
so the true refreshing flavour of the fruit and its bitter peel are evident
Dietary Fiber
With a sweet initial impression
CHIKUHA OYSTER Gluten Free time of harvestThis sake is part of Kazumas regional food and sustainability series which aims to preserve Noto food culture for future generations. In Noto oyster farming was traditionally a job for rice farmers in their off season. Oyster shells were formerly discarded but in one area, Anamizu town, farmer Mr Kawabata, has been incorporating the dried oyster shells into the rice fields to enhance the mineral content of the soil and improve his rice crop. He is
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