If you met this cooking sake now beginning if
◆ 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 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 little, lived just magic seasoning. Would that amazed at the world of taste cannot be put in General cooking sake made with additives such as sugar, alcohol, chemical additives! It is recommended to try again.
Just looking at this label
An interesting work in the kitchen.
|-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
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.
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