Fish bone sake (Kotsuzake)
The fish bone sake made with a native Iwana (char) is stronger in flavor and taste.
We use freshly caught Iwana that are carefully baked in a distant fire for almost 1 hour, so there is no unpleasant smell.
It's really delicious because when we make fish bone sake, the owner chef makes it by changing type of sake used according to the condition of the fish.
by Kay