Japanese porcelain sake set, sake bottle and cups wine gift set, Chinese traditional watercolor painting qibaishi shrimp.

Sake Set Qibaishi Shrimp

$18.11
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SKU:
160702050
Availability:
Sorry, this item is temporarily out of stock
Minimum Purchase:
24 units
Maximum Purchase:
240 units
Bulk Pricing:
Buy in bulk and save

Bulk discount rates

Below are the available bulk discount rates for each individual item when you purchase a certain amount

  • Buy 32 - 39 and get 5% off
  • Buy 40 - 47 and get 10% off
  • Buy 48 - 63 and get 15% off
  • Buy 64 - 79 and get 20% off
  • Buy 80 - 95 and get 25% off
  • Buy 96 - 119 and get 30% off
  • Buy 120 - 143 and get 35% off
  • Buy 144 - 167 and get 40% off
  • Buy 168 - 240 and get 45% off

Japanese porcelain sake set, sake bottle and cups wine gift set, Chinese traditional watercolor painting qibaishi shrimp.

- Set contains one bottle and four cups
- Material: Fine porcelain (bone china), fired at 1380 celsius
- Size: Bottle Height 14cm, 140ml; Cup Dia 5cm, H 4cm, 60ml
- Elegant cardboard gift box packing with polyfoam protection
- Great for serving Japanese Sake wine
- Dishwasher and Microwave safe

Qi Baishi (1864 - 1957), also known as Ch'I Pai-shih in the western literature, is perhaps the most well-known contemporary Chinese painter for the whimsical, often playful style of his watercolor works. Master Baishi was extremely good at shrimps. His shrimps are real in appearance and sprit Without a single brush or ink, he also expresses the water sunounding the shrimp.

Sake Tasting Trilogy
The basic procedure of sake tasting is: look, smell, taste. Note appearance first, scent next, and finally palate.
You already may be accustomed to drinking sake warm in small porcelain cups (Sakazuki). Serving sake this customary way can add a special, traditional atmosphere to your enjoyment. To serve warm, pour sake into a small open mouthed carafe (Tokkuri). Heat it in a hot water bath over very low heat to approximately 110ƒF, about 5 minutes. Never boil sake, and usage of a microwave oven is not recommended. Both destroy aroma and flavor. Many sakes also may be served at room temperature.