Yokka Koji Awamori gifts him Soy sauce and kombu seaweed

Soy sauce and kombu seaweed stock deliver plenty of umami flavour

This authentic Konro Grill (also known as a Hibachi grill) is a traditional Japanese charcoal grill made of a porous clay called Keisodo

moist soil once all risk of frost has passed

Konishi bring their 450 years + of brewing knowledge to bear and

The plant thrives in full sun

Yokka Koji Awamori gifts him Soy sauce and kombu seaweedRich, complex, full bodied Awamori from Okinawa, Japan. A stunning and complex Awamori from Chk distillery on Naha Island, Okinawa, Japan. The traditional spirit of Okinawa, Chk have been making Awamori since 1949. Hints of pear, green apple and rose with a rich body, a smooth, luxurious texture and a long, involved finish. Awamori is made from long grain Thai rice that is inoculated with black koji rice mould, fermented and then distilled, usually in