Ryorishu Cooking Sake Seasoning, KKM 1L
This cooking sake is used in a variety of Japanese dishes. It is from the same family as Mirin, but is less sweet. The alcohol makes it easier for the ingredients to absorb flavours, it also prevents boiling foods from disintegrating and gets rid of unpleasant odours from fish and meats. It is usually used in marinades and sauces, and has a lower alcoholic content than drinking sake (15 – 19%).
Water, Corn Syrup, Alcohol, Fermented Rice Seasoning (water, Rice, Alcohol, Salt), Salt, Fermented Wheatprotein(water, Wheat, Salt, Soybeans), Lactic Acid, Citric Acid, Succinic Acid, Malic Acid.