Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush The third generation travelled to

The third generation travelled to study Cognac and Scotch double distillation

expect slight variation in the glaze and surface from cup to cup

or in a highball Is shochu the same as sake

梅七味ごま

more aromatic sweetness with butter and honey notes

Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush The third generation travelled toThree year aged wild kombu from Hakodate's Black Bay shore. Kurokuchihama, the "black mouth" shore at Hakodate, gives a bolder, richer ma kombu than its paler neighbour. This is wild harvested, Grade 1, and aged three years to deepen the umami and settle the raw edge. A 50g pack to try before you commit to the kilo. Cooking at volume? The same kombu comes in a 500g catering pack. More from the Kmi kombu range: white kombu, ma kombu, A grade, classic