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The world’s first blended Scotch whisky selectively finished in Japanese Mizunara oak casks. Chivas Mizunara is a perfect marriage of Scottish craft with Japanese tradition, creating a truly worldly blend. A wonderfully indulgent whisky with a touch of spice. Because success is a blend, in life and in Scotch.
Inspired by the Japanese discernment and art integrated with the world of whisky, Master Blender Sandy Hyslop travelled to Japan to seek out the best Mizunara oak casks. Following visits to a Japanese cooperage and meeting with the Master Cooper, they together agreed the exact specification of the casks and built a relationship that stands strong today. Chivas Mizunara represents true collaboration between two whisky-loving nations.
Miyazakigyu is the top brand of Japanese Wagyu known for its quality and consistency. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. In order to qualify as Miyazakigyu, cattle must be born and raised in Miyazaki Prefecture and graded A4 and above. Miyazakigyu has won the “Wagyu Olympics” in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards. They have also won the Prime Minister’s Award for excellence for the third consecutive time, which is also the first time in the history of the tournament that a brand has won 3 consecutive awards.
The Ribeye Cap is a rare cut that is considered to be the single most delectable and flavorful steak available. Also known as the deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu Beef please use its own fat provided in the pack to line the pan, griddle or grill you will be using.
This is a miso with dashi prepared from kelp and dried bonito so you just dissolve this paste in hot water to make miso soup. Ingredients; soy bean, rice, salt, extracts of kelp, dried bonito and amino acid.
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