Sanriku

Sanriku Coast · Pacific Coast, Japan · Crassostrea gigas

Cold, full brine — the Oyashio current's full salinity delivered without softening.

Salinity4/5

Sweetness4/5

Minerality4/5

Umami2/5

Texturefirm

Finishsweet

Shellmedium, deep-cupped

The Japanese tradition for raw oysters is ponzu (citrus soy) and grated daikon, not lemon alone. The combination of mild acid, soy umami, and daikon's fresh bit

Pair with

Blanc de Blancs ChampagneShochu (mugi / barley, cold water)Cold junmai ginjo sake

Details

Cultivationrack-and-bagAppearancemedium · deep-cupped

If you like this, try

AkkeshiAkkeshiThe cold hits first, then the mineral — not brine so much as the sensation of pure cold seawater that has been concentrated and clarified.Barnegat SaltsBarnegat BayThe salt hits with real Atlantic authority.