The Kimoto Junmai Daiginjyo is the masterpiece of the Kiku-Masamune sake brewery. This sake is brewed only during the winter months under the careful supervision of a Tamba-toi master, featuring the exquisite harmony of a dry and crisp aftertaste.
A very light-colored white soup made from a combination of bonito flakes and kelp flavored with soya sauce and mirin. By carefully extracting the dried bonito flakes, the deepness of the bonito is increased and become with higher scent.
Traditional Japanese noodles made from the konjac yam. The word "shirataki" means white waterfall, referring to the appearance of these noodles. Sometimes also called konjac noodles. They are often a fun addition to your bowl of oden.