Ingredients: Rice, Rice-malt,
Type of Alcohol: Sake
Additive & free
Japanese Sake for cooking to gives the dish Umami and rich flavor.
Made from Japanese rice cultivated in Japan and rice-malt without any additives such as sugars, salt, and other seasonings.
Amino acid, which contains “Umami” ingredients such as glutamic acid and aspartic acid, enhance deliciousness of the each material to add Umami and rich flavor to the dish.
Since adding alcohol makes other seasoning infiltrated into ingredients easily, you can use it as cooking enhancer to maximize the Umami for the dish.
Since it is unfiltered, it might give color to some dishes.
There may be turbidity or precipitate is produced, but no problem in quality.
Nihonshudo: -29 (the level of mildness and dryness for sake)
Amino acids: 6.5
Acidity (organic acid): 3.3
Glutamic acid: 2320ppm
Aspartic acid: 1300ppm