Kesennuma

Kesennuma · Pacific Coast, Japan · Crassostrea gigas

Kesennuma Bay's nutrient-rich Oyashio current produces sweet, plump oysters with strong umami depth — one of the Sanriku coast's most celebrated growing areas, devastated by the 2011 tsunami and subsequently rebuilt.

Salinity3/5

Sweetness4/5

Minerality3/5

Umami4/5

Textureplump

Finishumami

Shelllarge, elongated

Umami depth is best appreciated without acid interference. Try ponzu instead.

Pair with

ChablisDry SakeJunmai Daiginjo Sakeponzu

Details

Cultivationsuspended-longline · 18–24 monthsWaterKesennuma BayAppearancelarge · elongated

If you like this, try

SanrikuSanriku CoastCold, full brine — the Oyashio current's full salinity delivered without softening.HiroshimaHiroshima BayMild brine, distinctly sweet — the warm bay water and high nutrient load show up immediately.