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1 dozen large very fresh oysters in the shell
½ cup finely grated Sartori SarVecchio Parmesan
4 tablespoons homemade dry breadcrumbs
2 tablespoons fresh unsalted butter
1 ½ ounces of Euphoria Junmai Ginjo Sake by Banzai
2 tablespoons finely chopped Italian parsley
1 grind of fresh black pepper for each oyster
4 ½ cups course rock salt
1 -3-quart ovenproof/broilerproof baking dish
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1st Keep
 Slegersc
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