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New is the Kura-no-Moto 720 ml * more delicious new products!

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



◆ Hats off to produce rice, rice-only with natural amino acids!


Hi is the cooking liquor, ' drinking delicious cooking liquor ' and junmai sake with concentrated flavor for food research, was born again. Without the use of additives, natural water, organic rice, malted rice only raw materials, built in traditional fermentation and brewing techniques. Than usual sake has a few times and amino acid content of drink and taste really delicious surprises. Use the dishes, dozens of types of natural amino acid composition material for drawers in, as chemical seasonings of course, salt and even just a slight, lived just magic seasoning. Be astounded in the world cannot be put in General cooking sake made with additives such as sugar, alcohol, chemical additives taste! It is recommended to try again.

-Keio first year of founding history of the brewery and Oki Chi headquarters ~

To the North, Fukushima Yabuki-machi Bandai volcano, southern wish Nasu mountain range. The Oki Chi headquarters in this town for more than 140 years, has followed Japanese junmai sake. It is famous as 0/1865, have been founded and the brewing industry by the founder, Mr. Ohki's, became a pioneer of junmai sake breweries.
Hi's sake the brewing method is the same as for drinking sake. In the old-fashioned and courteous work. During the cold period of preparation is to make "cold build". I'm so're not anything special. Use good ingredients, straightening the maximum power of natural fermentation "but nice cooking wine is making conditions.

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


* One respondent, to the points listed below please note (^ ^;

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

-Cooking sake & Japan sake basics knowledge corner-
 

◆ cooking wine is what kind of?

Quality and price vary widely though cooking wine to SIP.
Let's see here, a little cooking sake heck any type in.

■ type of cooking liquor
Liquor with the salt with condiments Many of the cooking liquor is commercially addition of salt and vinegar, such as liquor, non-drinking have done. In other words, can't drink alcohol.
* Not applicable on the Liquor Act liquor, no liquor tax levy.
Synthetic sake Alcohol, sake, shochu, arms with raw sugar, such as
Alcoholic beverages produced. As a similar type of sake, subject to liquor tax law.
Sake Classified three of ginjo, junmai sake and honjozo sake is greater, by percentage of the raw material, milled, Koji, including finely arranged standards.
 
In other words, a lot of stuff in general circulation as a cooking wine, liquor tax law
Put salt and vinegar on purpose and are not subject to the drink, bad liquor
It is not. Not because drinking, not good ones into dishes delicious.

Also, due to suppress prices, mass production, said the synthetic sake
Alcohol produced artificially, but it also originally for the sake is not.
 
Hi is the cooking liquor, is a kind of pure sake (junmai sake), but
I think it is good because you can see it.
 
* Radiation examination results, iodine-131, cesium-134, caesium-137, detection limit value see 0.55 Bq/kg less than ' not detectable.

■ capacity: 720 ml
■ raw materials: Koji-hanging rice (rice contract ), Fukushima, thermal salt Kano town Japan
* Without chemical pesticides, chemical fertilizers, herbicides one time only

* Polishing rate / 70% ~ 80% amino acid total amount: 700 mg or more / 100 ml
Alcohol degrees and 16-16. 9%
Sake /-20
■ manufacturer: Oki Chi headquarters (Yabuki-machi, Fukushima Prefecture)
■ How to shipping: at room temperature (refrigerated products and included possible)
■ date: alcohol for expiration date is not.
★ General of cooking wine, salt, alcohol, sugars, such as adding products
Most of AJI (Hi cooking sake) rice and rice-koji
Outside is very valuable cooking sake no additives are not used.
Natural amino acid composition is rich flavor, condensed
Material for stagnancy to the fullest.

* Of the AJI (Hi cooking sake) new!
Raw rice, sticking to more than so far, amino acids
Uploaded content, now even more delicious.

Latest Product Reviews (9) Translating... Translate Product Reviews

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。
満足
Posted by co********, 2013/07/30 11:48:31
もう他のものは頼めません。。。。。。。。。。。。。。。。。。。。
ラベルは前のが好き
Posted by ユリ******, 2012/03/13 04:55:35
これは本当に料理の腕が上がったかのように錯覚するので凄いです。ラベルは前の方が好きで今回の購入時も迷ったのですがやはりアミノ酸の含有量でこちらを選びました。煮物にも生ものの処理や炊飯、お寿司のシャリを作ったらそりゃもうプロですわ♪周りには料理上手な奥さんで通っているけれど・・・腕がいいのじゃなくて、これのおかげなのよとは言えないわね^^他店で購入するよりも送料も安く美味しそうなパンも塩も購入できていう事なし!!
Posted by ne********, 2011/11/25 09:44:00
「こんにちは 料理酒」のころから、ずっと使っています。 10月にこちらのショップで2本購入し、残りが僅かになったのであわてて注文をしました。 焼き魚を焼く前、煮物を煮る時に、カレー、炒め物、お味噌汁、野菜やエビのボイルをするお湯の中へ入れたり、冷めてしまったおかずやごはんをレンジで温める前など…、どんな料理にも少量ふりかけると、味が良くなります。 この料理酒は少量の使用でこそ うまみがアップするものです。それと、料理をするときの手順の一番最初に使うのが、良いみたいです。
一度使ったら手放せない。
Posted by ne********, 2011/10/12 14:55:55
「こんにちは 料理酒」のころから、ずっと使っています。 焼き魚を焼く前、煮物を煮る時に、カレー、炒め物、お味噌汁、冷めてしまったおかずやごはんをレンジで温める前など…、どんな料理にも少量ふりかけると、味が良くなります。 料理酒をスプレー容器に移してスプレーをすると、全体にまんべんなく行き渡り良いです。 以前はスプレー容器ではなく、キャップに料理酒を計り入れて使用していました。 ですが、この料理酒は少量でこそ うまみがアップするもの。 料理酒を多めにいれて苦みを感じ、失敗した経験が幾度かあります。
Posted by マル*******, 2010/10/02 06:16:17
以前は「こんにちは料理酒」を使っていましたが、 リニューアルしてからは初めて購入しました。 添加物を使わず丁寧に作られた料理酒なので、 安心して使えます。
なんじゃこりゃ~
Posted by パデ****, 2010/06/19 16:03:50
アルコールOKのスプレーを探すのに苦労しましたが、結局は普通の無印スプレーに入れています。 しゃぶしゃぶのゆで汁に、お肉を入れる前に少し入れるだけで、豚バラの臭みが消えて柔らかく美味しくなります。 焼き物や炒め物には、火を通す前にシュッとひと吹き! 出汁巻きたまごにもシュッとひと吹き! ご飯鍋で炊くご飯にもシュシュッと! めんつゆとレモンで作るポン酢もどきには、お玉で煮切って加えたら、コクが出てまろやかになりました! なんにでもかけてます。 お酒は一切飲めないので、直接の味見はしていませんが、いつもと同じ材料なのに、本当に美味しくなります(≧ω≦)
Posted by こじ******, 2010/06/09 06:16:15
以前から料理酒はこれを使っています。 煮物などに使うと本当においしくなります。 普通の料理酒より少々お高いですが、その価値は十分あると思います。

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