Saké maker “Toyonoaki” revived an old recipe for this unique cooking Saké. It tastes like between Saké and Mirin. So it is rich (2 to 3 times Umami of Saké) and sweet (1/2 sweetness of Mirin).
The most unique part of this item is adding ash for finishing the product. The purpose of adding ash is to keep the Saké alkaline. It is alternative technique of pasteurisation. So this cooking Saké is actually Nama (unpasteurised) but no need to be refrigerated.
If you need more Umami or depth in your dish, this is a good one for you.
Product 4/5
