Red Sake Higashi Hi / Mizutaka 1.8L x 6 bottles

The biggest feature is that it is created by the manufacturing method of "ash". This is one of the liquor manufacturing methods that have been handed down to Japan, which are squeezed in Japan to increase the preservation of sake and squeeze them during manufacturing. In the local Kumamoto, "red sake for cooking" was a long -term habit, but its seasoning effect has recently been noticed and has gained a reputation among cooks (cooks) who are active in various parts of Japan. "Cooking Higashi Hi -Red Sake", which was created by the advice of these cooks, as a dish used in potaba nationwide, its demand has expanded year by year, and from "Higo no Traditional Sake" to "Itamae's Cooking Sake". We are expanding the place of activity. It is used as a seasoning that is used as a good alcoholic alcohol, such as the New Year's Otoso (sashimi sake) and sacred sake.