This is a fermented seasoning made from rice and rice malt, brewed into "moromi" (the base of sake) with added salt.
It combines the umami of mirin with the aroma of sake. Rich in heat-resistant components, it brings out the natural flavours of ingredients without the need for additional cooking sake.
It delivers culinary benefits such as enhancing flavour, aroma, umami, glossiness, and masking unwanted odours.
As a long-aged product, it has stable quality and does not deteriorate at room temperature
