Humboldt Kumamoto

Humboldt Bay · Pacific Coast, USA

Crassostrea sikamea

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.

Salinity2/5
Sweetness4/5
Minerality3/5
Umami2/5
Texturecreamy
Finishfruity

Pair with

Grüner VeltlinerCalifornia Chardonnay (unoaked)
Always start here

The reference version.

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.

What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
3
Umami
2
Acid
—

Everything below is measured against this plate.

Details

Cultivationrack-and-bag · 3–4 yearsAppearancesmall · deep-cupped

If you like this, try

Kumamoto OystersKumamotoLow salinity, sweet liquor before the flesh even arrives.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.
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