Hana no Mai Homare Fuji Junmai Ginjo Sake - 720 ml eddike and it's a lot of

and it's a lot of fun to take out during social gatherings

is standard inventory in most Japanese refrigerators - the little glass of fermented nori seaweed is loved by most

This tsuyu is perfect as dipping sauce for soba or Somen noodles to add that refreshing taste only found in Japan

and heat for around 15 minutes in the oven at 225 degrees

the very sour and salty plums

Hana no Mai Homare Fuji Junmai Ginjo Sake - 720 ml eddike and it's a lot ofHana no Mai, which means "Dance of the Flowers", is a smaller sake brewery in the Shizuoka Province in Central Japan, which started production in 1864. They use locally grown rice and water from the Akaishi mountains to produce a high and stable quality. This sake is a "Junmai", which means no alcohol has been added during brewing, but only rice, water, yeast, and koji. At the same time it's a "Ginjo", which means that the rice have been polished to