TASHINAMU - The Sea Set

We have carefully selected a sake, from the legendary Masuda Tokubee Shoten Brewery from Kyoto, that enhances the taste of seafood for you to easily enjoy...

First, take your time savoring the taste of Japanese sake on its own. Can you sense the fruity aroma?
Refine your taste and confirm which you can sense: tartness, bitterness, or sweetness.
Next, try pairing with your favorite snack. Did you get a heightened feeling of the savory flavor of the rice and the splendid aroma of the sake this way?

Has a fruity aroma reminiscent of green apples and strawberries which mixes exquisitely with the savory flavor which comes from the rice, creating a Junmai Ginjo sake which is complex yet also elegant and cohesive.

Silky mouthfeel with an enjoyable finish that combines tartness, bitterness, and sweetness in pleasant harmony. When paired with the olive oil and seafood contained in these canned products, the savory flavor of the rice and the splendid aroma stand out more sharply.

The Amanohashidate canned food series is a set of 8 different types of seafood canned goods.

Amanohashidate Japanese Scallop: Fresh scallop adductor muscles which we have boiled, then smoked, and finally canned in soy sauce. Since we carefully scrutinize each adductor and only use the best for this product, it is truly extravagant.

Amanohashidate Smoked Firefly Squid: Firefly squid caught in Japan which we have boiled, then smoked, and finally canned in soy sauce. Perfect not only as an accompaniment to Japanese sake but also for use as a pasta topping.

Amanohashidate Oysters: Made with fresh oysters cultivated in Kumihama Bay, near Kyoto.Made with abundant oysters shucked in season which we have boiled, then smoked, and finally canned in soy sauce. The ultimate accompaniment for sake.

Amanohashidate Oiled Sardines: Small fresh sardines less than one year old which we have canned in oil using traditional techniques. Can be eaten as is or used in sandwiches, added to pizza as toppings, or incorporated into other dishes such as seasoned rice cooked with various ingredients.

Amanohashidate Shishamo: Fatty Sakhalin capelin which we have lightly seasoned with salt and canned in oil.Makes an excellent pairing with sake and can also be used as a topping for salads or pizza. Also superb sautéed in butter and topped with a squeeze of lemon.

Amanohashidate Hypomesus Nipponensis: Pond smelt with a crisp and elegant flavor. Delicious eaten as is and can also be enjoyed tempura style with a light flour and batter coating. The fried fish is excellent either dipped in tempura sauce or topped with a squeeze of lemon.

Amanohashidate Oiled Sailfin Sandfish: Fresh sailfin sandfish caught by offshore trawling in the Sea of Japan which we have lightly seasoned with salt and canned in oil. Since this fish has a light taste, this preparation method preserves its flavor without overpowering it.

Amanohashidate Ocean Sillago: Fresh ocean sillago caught off the coast of Kyoto’s Tango Peninsula which we have canned in oil. The pale white flesh of the fish is seasoned with just a touch of salt for a light and refreshing flavor.