Ingredients: Select Lande goose fatty liver with a growth cycle of 120 days, paired with Japanese sake (alcohol content 12%)

Craftsmanship: Japanese low-temperature pickling process, avoiding high temperature damage to the delicate texture of foie gras and preserving the clear and sweet taste of sake

Taste: The texture is soft and fluffy like clouds, with a warm and mellow sensation of sake on the palate. Goose liver has a purer taste, making it suitable for raw consumption

Eating scenario: Dip in a little Japanese mustard soy sauce, pair with sushi rice to make foie gras sushi, or serve as a cold appetizer with chilled sake