Tanaka Sake Brewery "Takarakawa" + HOKKAI CAN + Set of Hokkaido-produced confits

This gift set includes "Takarakawa Junmai Daiginjo" from Tanaka Sake Brewery in Otaru, Hokkaido scallop confit cooked without any additives, and "Hokkaido Umaisen HOKKAI CAN," a collaboration with Hokkai Seikan Co., Ltd., a symbol of the Otaru North Canal, packed with delicious seafood.
*The "Knotted Konbu" shown in the photo will be changed to "Sweet and Spicy Boiled Silver Flounder Engawa."

This sake has a harmonious blend of ginjo aroma and rich rice flavor. It is best enjoyed chilled or at room temperature.

This product uses fresh saury caught at Hanasaki Port in Nemuro. In eastern Hokkaido, it is common to add chili pepper to soy sauce when eating saury sashimi. Each saury is individually packed into a petal shape called "chrysanthemum packing," allowing you to enjoy this traditionally loved local seasoning in a canned product.

These sardines, known as "Nemuro Shichisei," are from Nemuro, Hokkaido. They migrate off the coast of eastern Hokkaido, where nutrients are abundant, making them known for their fatty, firm flesh. Each one is individually packed into a petal shape known as "chrysanthemum packing," and seasoned with Hokkaido soy sauce and sugar, with a touch of Japanese pepper.

This "Madarako" is made from freshly filleted cod from Nemuro, Hokkaido, and seasoned with Hokkaido soy sauce and sugar. This can is packed with the bounty of the northern sea, making it the perfect accompaniment to rice or as a snack with alcohol.

In Nemuro, it is called "silver flounder" and is one of the largest flatfish. The flounder fin is simmered in Hokkaido soy sauce and sugar.

Confit is a cooking method originating from southwestern France, in which ingredients are slowly simmered in oil at low temperature. This dish is prepared simply and deliciously without any additives, using only olive oil, rapeseed oil, and salt. The ingredients used are scallops from Hokkaido.