Hyogo Prefecture is a leading oyster producer (ranked fifth in Japan). Then I’m curious to know what sake goes with those oysters. “Harima oysters have a rich taste,” a brewery in Ako said. “Oysters are often called ‘the milk of the sea.’ That is especially true of Harima’s, so they go better with sake like junmai-shu made using a yamahai brewing method than fruity sake.” By the way, how do you eat oysters? A local fisherman shared his tip, “Like raw liver; oysters are naturally salty, so add sesame oil. That brings out their rich taste.” That sounds so yummy!