Kumamoto character from Northern California's cold, clean bay — sweet, fruity, and creamy with a deep cup, but with slightly more mineral edge than Pacific Northwest Kumamotos due to colder upwelling water.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturecreamy
Finishfruity
Pair with
Grüner VeltlinerCalifornia Chardonnay (unoaked)
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 3, umami 2 of 5, with a fruity finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
3
Umami
2
Acid
—
Details
Cultivationrack-and-bag · 3–4 yearsAppearancesmall · deep-cupped
If you like this, try
Kumamoto OystersKumamotoLow salinity, sweet liquor before the flesh even arrives. Dense, creamy flesh. Mild, fruity sweetness. Brief sweet-mineral fade.Hog Island SweetwaterTomales Bay freshwater seep growing positionNoticeably sweeter and softer-brined than the standard Hog Island Pacific — the difference is apparent in the liquor before the meat is reached.
Taste them tonight
Shucking these yourself? The Oyster Kit
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