Rishiri Murasaki Uni Black Label AAA Summer 250g

What is Rishiri Murasaki Uni AAA Black Label 250g?
Murasaki (紫) is one of the two main uni varieties harvested in Hokkaido, recognized for its larger, paler-gold pieces and a creamier, rounder mouthfeel than the more pungent Aka variety. This is Ichikawa's Black Label lot — the top sorting line — packed at AAA grade in a 250g portion off Rishiri Island.

Rishiri uni feed exclusively on the kelp beds that grow around the island — the same Rishiri kombu that goes into top dashi. The summer harvest window is when this diet shows up most directly in the flavor: the sweetness (甘味 / amami) reaches its peak, the umami runs deep, and the texture turns creamy on the tongue. Inside Japan, summer Rishiri Murasaki is the season the trade waits for, and the Black Label is the lot dealers compete for at auction.

Specifications

How to enjoy

As nigiri or sashimi: Served as-is, at chilled temperature, on rice or alongside fish. No seasoning needed — at this season, the sweetness and umami carry the bite on their own. A touch of fresh wasabi if anything.

Over rice (uni-don): A bed of warm rice, the uni placed on top, with a few drops of soy and shiso or nori. Eat within minutes — the warmth opens the sweetness and the creamy texture coats the rice.

With pasta or risotto: Folded in at the end of cooking, off the heat. The 250g size works well across two to three plates. Residual warmth releases the aroma without breaking the texture.

Pairing notes — Junmai daiginjo or junmai sake, dry champagne, chilled white burgundy. The Murasaki's rounder sweetness sits especially well against cool junmai daiginjo or a blanc de blancs.