Dead squid skins are upcycled into stylish (and stinky) Sake bottles. The dried skins of cuttlefish are enjoying a resurgence in Takahama, Japan as a committee lobbies to bring back the traditional Sake bottle – Ika Tokkuri.
The squid skins dry in the sun, stuffed with rice or grains to create the bottle shape. Once fully dried, warm sake is poured into the squid bottle to create a distinct squid-infused Sake flavour. Bottles can be used 4 or 5 times before being eaten.
Via Inventor Spot
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