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sun-dried dulse which they get locally from the Bay of Fundy — fresh ocean spray and sea salt on the nose with sweet juniper berries
and it complements rich truffle-infused dishes and aged cheeses perfectly
Perfect in tiki drinks
mineral spine that drives the long
Isastegi Sagardo Naturala is a traditional Basque cider from the verdant mountains of Spain's Basque Country
Iwa 5, Junmai Daiginjo Sake Assemblage 5 gianfranc2021 sun-dried dulse which they getIWA 5 is the sake project of Richard Geoffroy, former chef de cave at Dom Prignon. Assemblage 5 blends three top sake rice varieties and five yeast strains for depth and precision. Brewed in Toyama and bottled as genshu (undiluted), this Junmai Daiginjo is aromatic, dry, and layered. A modern, terroir driven sake shaped by Champagne blending philosophy.
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