|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 or more
Izumo area transfer sake has been used as a cooking wine a special in the Izumo area since ancient times. A rich taste and sweetness, and unique texture and burning are kamaboko, Shinji Lake Yakumo food used as a condiment, indispensable in the food culture of Izumo. Special cooking liquor (condiments) can help you to reproduce the taste is unique only in a small restaurant, at home. It is the Izumo area of sake. • Point of use and students take the fishy smell, especially heated, such as grilled or boiled to greater effect. -Sweet in Mirin half mild, delicious taste at about four times the drink's distinctive flavor comes out. -Can finish those ingredients, more glossy is born. -Soft materials, can tighten up and difficult to 煮kuzure. Representative of the cuisine utilizing the land of sake include fish in soy sauce. When 煮付keru pour plenty of land transfer liquor produces fine flavor starts off by putting a fish smell, and contains many tasty ingredients and dump the goods.
* May vary depending on lots of ingredients listed. ※
|Attention||This item cannot be shipped with other manufacturers.
San sakeThe product can be shipped.
This product cannot be shipped to United States from the store.
Please contact the store for further information.