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Watanabe’s food pairing recommendations include one of her favorite foods menma (seasoned bamboo shoots) and prosciutto draped in melon
426 N Fairfax
1 - Kenbishi Kuromatsu Yamahai Honjozo
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Tomi no Houzan Sweet Potato Shochu (BTL 720ml) stemware Watanabe’s food pairing recommendations includeWhile having an earthy nose typical of an imo (sweet potato) shochu, this also has a delicate side thanks to the floral fragrance of the yellow koji used during fermentation. Enhance the buttery texture of this shochu by mixing it oyuwari style with hot water. Features Distilled in Kagoshima, Japan by Nishi Shuzo Distilled from 83% imo (sweet potato) and 17% kome koji (rice koji) ABV 25% Koji: Yellow (rice) Distillation: Atmospheric 25. 3 fl oz (750ml)
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