♦ capacity: 500 ml
♦ material: U.S. (domestic), rice koji (made in Japan), salt
♦ date: 540 days after manufacturing date
♦ How to save: * direct sunlight, keep in a cool and dry place. F
♦ shipping method: at room temperature
Cooking is ultimate doped ☆ flavor constituents of many a Sea Nymph.
☆ liquor tax law of sake is not included in the very competitive liquor-cooking liquor.
Using rice ☆ 5 million stone (cold sake).
☆ method is exactly the same and the sake, but fine sea salt in the Middle 2% have been added.