Japan's bottles made from squids
As for that fishy, squid taste? It's actually desirable among certain sake drinkers, as it makes the taste "smoother and milder," sort of like aging Scotch in a particular type of wood cask; but unlike the casks, the Ika Tokkuri are edible after use, producing a sort of sake-infused squid jerky that should taste familiar to Japanese bar-goers.















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