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or incorporated into salads
A balance of deep umami and delicate sweetness
Hiroaki Yamamoto
allowing a gentle secondary fermentation in the bottle that creates a delicate natural sparkle
In a small brewery in the Hiruzen Highlands of Japan
Buri no Kirimi Book or incorporated into saladsNo 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:
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