Kotsu-zake is one of a traditional Japanese alcohol made of grilled fish (typical: tai sea bream) bone, fin, head and hot Sake to enjoy its unique flavor. In Gifu prefecture in Chubu region use whole salt-grilled fish (iwana mountain trout, ayu sweet fish) dipping to hot sake. Also roasted dried fish bone, fin is really good (typical: fugu puffer fish) If you are throwing away fish bones or fins, try to make Kotsu-zake.
Advices to make Kotsu-zake.
- When you make Kotsu-zake with fish head remove gill and bloody parts. (don't use poison fish!)
- Roast bones thoroughly with low flame.
- Dip bones into super hot sake around 70 - 80C (158 - 176K)
- Burn off alcohol if you want. (be careful of fire!)
- Wait a couple of minutes after dipping
* Using fin is also said "Hire-Zake (ひれ酒)" Typically dried sea bream and puffer fish fins roasted.
Here below are the goods to enjoy Kotsu-zake. If you have interest, you can buy it direct from Japan through amazon.co.jp and Rakuten Global.
Try various type to find your favorite, ENJOY!
Reference:
Kotsu-zake google image search
Hire-zake google image search