Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar and Cabernet Sauvignon

and Cabernet Sauvignon

Asuka secateurs are made for professional gardeners

Miellerie was established in 2005 by French apiarist

particularly renowned for their high-quality wine vinegars

Japanese Fish Sauce Aged 10 Years (Shottsuru) Honey & Sugar and Cabernet SauvignonShottsuru is a fish sauce made from Japanese sandfish (hatahata). Hideki Moroi, a third generation soy sauce, miso and pickle maker, has spent many years experimenting, fermenting and taste testing to perfect his shottsuru. This 10 year old Shottsuru is elegant and nuanced in flavour, rivalling the best Italian Colatura (anchovy essence). Don't limit this delicacy to Asian dishes. Drizzle over pasta, fresh mozzarella and spring vegetables. Please note