![]() I paddled back to the guys and Kris took this pic. I decided to keep it since I heard of other yak fishers recently catching awa awa in the general area, and had only kept two others ever. The fish was too tired to put up much resistance. I tired the fish out to grab it by the mouth, largemouth bass style, since I didn’t have a net or gaff with me. Awa awa! The previous awa awas have always jumped out of the water, but those were hooked in relatively shallow water. Then I saw the top lobe of a very large tail sticking out of the water. Click here to read about that surprise catch. Oio on a live oama? I guess it was possible since I was fishing deep and had hooked an oio on a subsurface lure in the surf before. It spun my kayak a few times before I could make out a long, slim, silvery shape. When I brought the fish close it powered straight down, bending my 7’6″ rod into the water. I could feel head shakes and tail pumps and was hoping I finally hooked a large papio. I tightened the drag when 1/3 of the spool was gone, and the fish slowed. I had made the cardinal mistake of leaving my partner kayak without telling them where I was going, so they were out of ear shot. Then it got mad and powered away, taking at least 75 yds of line with it. I pulled the rod out of the rod holder and started reeling, and the fish shook its head like a very small omilu. As I crossed a deep channel, my rachet went off, slowly. The guys began catching small, feisty whites on frozen, year old oama. I put on a live oama and immediately hooked a small white papio. I started with fresh, dead oama and two were taken off the tandem hooks without much sound coming out of my non-levelwind Calcutta 400’s ratchet. The fish could see the difference between lures and real bait, and ignored the fake stuff except for Kris’ small lures fished deep. With so many fish around it was a good day to try various baits and lures. My fish finder was marking fish throughout the water column and we could peer down and see omilu and white papio through the sheet glass surface. The light wind conditions made for a beautiful day to be out on the water. We will endeavour to bring out the natural characteristics of rice with an intention of being able produce sake with a lower polishing rice such as 80% or 90% in the future.Eddy and Kris pedaled out on Eddy’s Hobie tandem and I tried my best to keep up with them on my oldie but goodie Aquaterra Swing sit-on-top. In general, sake made with table rice and low polishing ratio rice tends to have a hint of bitterness as well as bright acidity with gentle umami and sweetness. These days the quality of sake made with table rice with a low polishing ratio has gradually increased among Japanese breweries producing organic sake. Why is it important for us to mention it’s specifically ‘table rice’ and ‘polishing ratio’? For many years it had been said that in order to make clean tasting sake, rice grown specifically as ‘sake rice’ should be used and the rice should be polished as much as possible (e.g. To retain the original taste of the rice it has been polished down to 70%( 70% remains, 30% has been polished away). We use ‘Hinohikari’ which is a table rice and harvested in Nara, known as the birth place of Sake in Japan. Register ‘Limited Batch News’ for the first access to preorders and news for our this season. We will restart brewing in the autumn in harmony with nature and the cooler temperatures favourable to sake production. Vegan | Sulphite free | Gluten free | Junmai - brewed using only water, rice, yeast and koji Pairings we've enjoyed include lightly fried white fish or vegetables, goats cheese and honey, very lightly spiced guacamole or avocado salad. Best consumed upon opening to capture its bubbly nature (bubbles may dissipate with re-storage). 'awa' is intended to be enjoyed at its freshest soon after delivery to capture the fleeting moments of nature. Hints of citrus - ripe orange and lemon zest mixed with melon and muscat. Shipping Extra (Currently shipping to mainland England, Wales and Scotland)ĭelicate peach yogurt, muscat, and subtle banana.
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