New is the Moto of the 1.8 L * 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 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.

-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. Oki Chi headquarters are For more than 140 years in this town, 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 is the cooking liquor the same drinking sake brewing methods. 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 has been available on the market 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.
Refined 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.

◎ This product 'customer reviews' Click here for
 ( * is a user review on the product page. )

■ capacity: 1.8 l
■ 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 (18) Translating... Translate Product Reviews

Posted by マル*******, 2014/02/07 01:50:58
こんにちは料理酒を愛用していましたが、 よりおいしくなったとのことでこちらを購入。 夫が少し飲んでみて、 「日本酒としてはおいしくない。 みりんのように甘いってわけじゃないんだけど・・・。 何か混ぜてるんじゃないの?」 とのことでした。 夫の味覚を絶対的に信じているわけではありませんが、 他メーカーの料理酒を飲んだ時とはまるで違うそうです。 この料理酒はコハク色なのですが、 純米酒がどうして色がつくのか疑問だそうです。 おいしくないものを使ったら 料理がおいしくなるわけありません。 「甘み」イコール「旨み」ではありません。 信じて買ったのに、こんなに大量にどうしよう・・・ って感じです。
ずっとこちらをリピートしてます。
Posted by ちび**, 2013/12/08 11:50:13
最近はこちらのお酒をずっと使い続けています。重い物でも配達して貰えて助かります。
良い調味料を
Posted by レオ**, 2013/11/16 01:01:06
今まで、鯛の絵のラベルの「こんにちは料理酒」を使ってました。その更に美味しくなったバージョンということで購入。皆さんのレビューを拝見して、スプレーにしてシュシュっとするという使い方は目からうろこ。早速やってみたいと思います。良い調味料だと本当にお料理の出来が違います。食材や調味料はちょっとだけ贅沢したいと思うので、まさにいい物見つけた!とわくわくです。
満足
Posted by co********, 2013/07/30 11:47:46
もう他のものは頼めません。。。。。。。。。。。。。。。。。。。。。。。。。。
リピです。
Posted by キム**, 2012/11/13 12:05:13
2本買って3年持ちました。 手放せないです。 スプレーでなんでもかんでもスプレーです。 野菜もお肉もお魚も、下処理に使ってます。 調味料がほとんど、いらなくなるので、 高くないと思ってます。 また、よろしくお願いします。
おいしい料理酒です。
Posted by ちび**, 2011/12/21 11:55:39
最近はもっぱらこれを使っています。少しでも自分のご飯がおいしくなるように頑張ります。使った事が無い方はぜひ一度。
やっぱり料理には
Posted by シュ***, 2011/09/03 15:15:51
おいしいご飯を作るためと思い購入していますが、とても使いやすくほかのよりもおいしいと思います。
美味しいお料理が仕上がります。
Posted by しあ******, 2011/04/22 12:26:43
お料理の味がとても美味しくなるため、こちらの商品は何度も購入しています。こちらのサイズでこの価格は大変助かります。今後も購入したいと思っています。
炒め物にも使っています。
Posted by RO**, 2011/04/20 08:03:28
皆さんのレビューにある通り、煮物がとても美味しくなりました。濃厚な味わいなので一般的な料理酒より少なめで使っています。炒めのにも大さじ1杯ほどいれるとうま味がぐんと増すような気がします。価格がお高いのが辛い所です。
重いものを運んで貰える
Posted by ちび**, 2011/02/01 10:23:28
こちらで調味料を購入する様になって市販のめんつゆなどを購入しなくなりました。美味しい料理酒だと思います。

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