Gozenshu Omachi Bodaimoto 1859 Junmai Sake (BTL 720ml) corn Kayoko stumbled across a bottle

Kayoko stumbled across a bottle of Miracle Mile Yuzu Bitters at Bar Keeper in LA

ABV 15-16% / SMV: +5

and paring knives that are made of the most common types of steels (including stainless and carbon steel)

A rare daiginjo (not junmai daiginjo)

flower frogs have been the saving grace of Japanese florists for hundreds of years

Gozenshu Omachi Bodaimoto 1859 Junmai Sake (BTL 720ml) corn Kayoko stumbled across a bottleMaster Brewer Maiko Tsuji of Tsuji Honten has a clear vision as a sake maker: to make all sakes using the bodaimoto starter method while using Omachi rice. They were the first brewery in about 100 years to revive the bodaimoto method (where lactic acid is cultivated in highly acidic water with uncooked rice before the shubo, or yeast starter, is made). Coupling this method with Omachi, Japan's oldest sake rice, Tsuji is emphasizing the original