FUKUMITSUYA:
Cooking sake

This very good sake, sold as cooking sake, is drunk in Japan not only for cooking but also as warm sake. Due to its high quality, its flavour and purity do not fall short. The rice is milled to 70% and produced like a normal drinking sake.
Normally used to make sauces or as an additive with dashi for cooking vegetables or other Japanese specialities.

Classification: Junmai

Rice milled to 70%

Alcohol content: 14.00 %

Storage: Store away from sunlight

This Junmai Daiginjo Sake (rice, koji and water) is produced by natural fermentation and diluted with clear water to the alcohol content indicated on the bottle. NO alcohol is added in the process.

Water, rice, koji