Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush so the familiar crispness of

so the familiar crispness of apple sits over the deeper

The third generation travelled to study Cognac and Scotch double distillation

expect slight variation in the glaze and surface from cup to cup

which keeps the fresh

its appeal is in the aromatics

Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g Range_Gokubrush so the familiar crispness ofThree year aged wild kombu from Hakodate's Black Bay shore. Kurokuchihama, the "black mouth" shore at Hakodate, gives a bolder, richer ma kombu than its paler neighbour. This is wild harvested, Grade 1, and aged three years to deepen the umami and settle the raw edge. A 50g pack to try before you commit to the kilo. Cooking at volume? The same kombu comes in a 500g catering pack. More from the Kmi kombu range: white kombu, ma kombu, A grade, classic