|The name||Miscellaneous drinks|
|Raw materials||Sticky rice (Japanese) and rice koji (domestic U.S.))|
|How to save||Please store in a cool and dry place, away from direct sunlight.|
|Manufacturers||Yoneda Distillery Co., Ltd.|
|Product description||Alcohol content less than 14 degrees, 13 degrees more than
Izumo area transfer sake has been used as a cooking wine a special in the Izumo area since ancient times. Has a rich taste and sweetness, and unique texture, open burning is essential in the food culture of the Izumo, kamaboko, Shinji Lake Yakumo food used as a seasoning. Special cooking liquor (condiments) can help you to reproduce the taste is taste a small restaurant, but at home. It is the Izumo area of sake. ◆ usage point, students take the fishy smell, especially heating, such as grilled or boiled to effect large. -Sweet Mirin half umami taste, mild at about four times the drink's distinctive flavor comes out. -Can finish those ingredients, more glossy is born. -Soft materials, can tighten and difficult to 煮kuzure. Include fish in soy sauce as a representative of the cuisine utilizing the land of wine. When 煮付keru pour plenty of land transfer to produce high-quality delicious sweetness of flavor ingredients included more fishy by putting the fish have disappeared and moderate intensity of products.
It varies a lot of product ingredients listed. ※
|Attention||This item cannot be shipped and other manufacturers.
Sanin's sakeThe product can be shipped.
This product cannot be shipped to United States from the store.
Please contact the store for further information.