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allowing a gentle secondary fermentation in the bottle that creates a delicate natural sparkle
A balance of deep umami and delicate sweetness
An indispensable ingredient in the fridge of every cooking enthusiast
Nigori means "cloudy" in Japanese
This delicacy is perfect for sushi and sashimi
Buri no Kirimi Book allowing a gentle secondary fermentationNo kirimi literally means fillet of yellowtail in this case. In the Netherlands, buri is usually called yellowtail. Our buri comes directly from Japan. There, the young yellowtail is called hamachi. Only when the fish reaches about 80 centimeters after roughly three years is it called buri. At this age, the fish contains more fat, the meat is firmer, and it develops a pronounced flavor. Buri is famous as sashimi, but the possibilities are endless:
