This caviar is obtained from a hybrid of Huso Dauricus and Acipenser Schrenckii, native to the Amur River, a natural border between Russia and China, and was considered sacred during the King dynasty. The roe is large in size (about 3 mm), and its color is light gray with golden notes. Its texture in the mouth is extraordinarily firm. Its flavor has notes of bitter almond. Short description: Large and firm caviar considered sacred for the King dynasty Tasting: The optimal tasting temperature for caviar is between 10 and 12 ºC, as it allows you to perceive and experience all the aromas, flavors, and aftertastes, and maintains its structured texture. Although we can serve caviar in a caviar dish, we recommend keeping it in the tin to avoid excessive handling. In any case, we will avoid metallic containers and ensure that it rests on a cold base. To keep the caviar in perfect condition, it must be transported and stored cold between -3 and 3 ºC until the moment of consumption. Once the tin is opened, it is advisable to consume it within a maximum of 3-4 days. We recommend tasting it on occasions of festive and collective joy celebrations: if your team wins the league, at your local festivities, or on New Year's Eve. It pairs especially well with vodka and gin and tonic. Champagne is also a good choice if you are celebrating something.