Ryokan Kurakuso 1 year aged Yuzugo Shou 60g

7 hours a day. Manufacturing process Yufuin Asono is a place where carbonated water can be obtained as a natural spring water. Ryokatake -so, which takes advantage of such a land, is famous for somen that you eat with cold carbonated water. Until about 20 years ago, I used wasabi as a condiments of somen who eats there, but I researched "Yuzu Gosho", which processed local Yuzu from the local prefecture of Oita prefecture. Was developed. After that, there were many requests from those who actually ate "I want you to sell it." There are two types of Kurodake -so, "Ripe Yuzugo" and "A year aged Yuzugo Shou". Both yuzu and pepper use pesticide -free and contract cultivation with wood ripe (ripe with trees). The red pepper used for "Ripe yuzugo" is rare in this variety and goes well with wood -grown yuzu. "One -year aged yuzugo -sho" has been incorporating trendy collagen that promotes absorption by pepper capsaicin for several years. The difference from other yuzu gosho is that the first thing that is aged (laid down) is the second "The second" pepper used is different "and the third is" the salt used. It is "from Okinawa". Yuzugo Shou's Yuzugo 1 year aged Yuzugo Shono Handmade Yuzugo Shono is carefully selected (pesticide -free, contract cultivation, salt from Okinawa), and stubbornly protects the secret manufacturing method and the "taste and aroma" stubbornly. A gem that has been aged for more than one year for more than one year and does not allow other pursuit for both "taste and aroma"! Raw material nameYuzu skin, blue pepper, salt content60g Best shelf life1 year protein 1.6g fat. 0.5g carbohydrate 10.6g sodium 6390㎎