Izumo Land Sake 720ml x 2 bottles

"Geography Sake" is a dish that has been used in the Izumo region for a long time. Using plenty of glutinous rice, rice koji is doubled as sake, and the water is very rich in about half of sake. Leave it for about 3 months until you can, and add a secret wood ash completely and squeeze it. It becomes a reddish liquor to neutralize the acid with wood ash. It turns red because sugar and amino acids bind for weak alkaline. The sweetness is about half of the mirin, three to 5 times as much as sake. Amino acids and glucose are rich in umami ingredients, so the taste of the dishes is further enhanced. In addition, because it is weak alkaline, it has the effect of volatilizing amines, which causes the fishy smell of fish, removing the fresh smell and preventing the boiled fish and making the characteristics of the material. The structure is the same as Junmai sake. Note (exemption)> Please be sure to read it only for those over 20 years old for alcohol.