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★ Kura-no-Moto 720 ml * more delicious new product! (TZ)

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If you met this cooking sake now beginning if
You can try it once strongly recommended!
(Store Manager by Sun)



• Hats off to produce rice, rice only in the natural amino acid!


"Hello's sake", "drinking delicious cooking liquor" and junmai sake with concentrated flavor for food research, was born again. Without any additives, only the natural water, organic rice, malted rice stuff, made in the technology of traditional fermentation.And a few times and is a amino acid content than usual sakeDrink and taste really delicious surprise. If you use food, amino acid composition of dozens of types of natural material for drawers fully,Chemical additives, such as of course, salt, even just a little, lived just magic seasoning.You'd be amazed at the world of taste cannot be put in the General cooking sake made with additives such as sugar, alcohol, chemical additives! It is recommended to try again.

-Establishment of Keio first year Oki Chi head of Brewery history ~

To the North, Fukushima Yabuki-machi Nasu mountain range overlooking Bandai volcano, in the South.Oki Chi headquarters areIn this town for more than 140 years, junmai sake. It is famous as the Brewers have been 0/1865, founded by Chi junto and the brewing industry and became a pioneer of junmai sake.
Hi is the cooking liquor of the same drinking sake brewing methods. By careful work. Period of preparation, the cold season to perform "cold build". Seems we're not anything special. Fully straightening the natural fermentation of the good stuff "but good cooking wine is making conditions.

Just looking at this label
An interesting work in the kitchen.


* Once the points below, please note (^ ^;

From the 20-year-old sake! Sale of alcoholic beverages to minors is strictly prohibited to have!

-Cooking sake & Japan liquor base corner-
 

♦ cooking wine is what for?

Quality and price vary widely even cooking wine to SIP.
Let's see here, a little cooking sake heck there.

♦ cooking wine types
Drink with the salt with spices A lot of commercial cooking wineAdded salt and vinegar to drink, do not drink have done.In other words, you can't drink alcohol.
* Not applicable to alcoholic liquor tax law, tax will not be levied.
Synthetic sake Alcohol, sake, shochu, arms using raw materials such as sugar
Alcoholic beverages produced. As a similar type of sake, subject to liquor tax law.
Sake Is large and divided into three types of ginjo, junmai sake and honjozo sake, such as percentage of the raw material, milled, Koji finely arranged criteria.
 
 In other words, a lot of things are distributed as "cooking wine" liquor tax law
 Remain intact into the salt and vinegar and drink, has a bad drink
 It is not. Drink not good stuff putting dishes, delicious way.

 Also, due to reduce prices and to allow mass production, said that this type of synthetic sake
 Liquor liquor produced artificially, but also of the original is not.
 
 Hi is the cooking liquor, are classified as pure sake (rice wine)
 I think it is good because you can see it.
 
* Radiation examination results, iodine-131, CS-134, CS-137, detection limit [0.55 Bq/kg less than "not detectable.

♦ capacity: 720 ml
♦ material: Koji-hung of rice (contract farming) and Fukushima Prefecture thermohaline Kano-Cho,
* Without chemical pesticides, chemical fertilizers, herbicides one time only

* Polishing rate / 70% ~ 80% amino acid total: 700 mg or more / 100 ml
Alcohol degrees / 16-16. 9%
Japanese sake degree /-20
♦ manufacturer: Oki Chi headquarters (Yabuki-machi, Fukushima Prefecture)
♦ shipping method: ambient and refrigerated products with non-
♦ expiration: expiration date for alcoholic beverages is not.
★ General of cooking wine, salt, alcohol, sugars, such as adding products
Most of AJI (hi's sake) is rice, rice
But are very valuable cooking sake no additives are not used.
The natural amino acid composition is rich flavor condensed
Us unleashes for material.

* Of the AJI (hi's sake) is renewed!
Raw rice attention more than ever, amino acids
Uploaded content, was also delicious.

Latest Product Reviews (10) Translating... Translate Product Reviews

こんにちは料理酒の方がおいしい匂い
Posted by ob******** , 2016/03/17 14:02:30
こんにちは料理酒よりもアミノ酸を感じるという記事をどこかで読んで楽しみにしていましたが、残念!!アルコールのきつい匂いを感じます。 私はこんにちは料理酒に戻ります。
美味しいです。
Posted by 11****** , 2014/04/14 10:54:18
やはり封を開けたときの香りからして、スーパーで売っている料理酒とは違います。出来上がった煮物も深い味わいがあり、贅沢な感じがしました。
Posted by mb**** , 2013/12/22 13:39:43
無くなってしまうと、有難み、美味しさが、再認識されます。必需品になってしまいました。

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