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      Izumo Jidenshu cooking sake
      Izumo Jidenshu cooking sake
      Izumo Jidenshu cooking sake
      Izumo Jidenshu cooking sake

      Izumo Jidenshu cooking sake

      Ref : NISYSB

      €20.00
      Tax Included

      Izumo Jidenshu is a very special sake, produced in a unique way. It is an Izumo cooking sake with a centuries-old tradition, a unique Izuma ancient province heritage. At first it was a sake for drinking but it was later used in cooking.

      Quantity :
      In Stock

      In the 1930s, Izumo Jidenshu sake was still produced in four breweries, but its production was halted during the war. It is only half a century later, by local pride, that its production restarts.
      In 1989, the Matsue Chamber of Commerce and Industry established the Matsue Way Association (Matsue Ryu No Kai) for the promotion of local specialty products.
      The idea of ​​reviving Izumo Jidenshu was proposed. Extensive research and brewing tests allow production to resume. It is marketed by Yoneda Sake Brewery.
      Unlike traditional sake, Izumo is brewed with large amounts of sticky rice. To make a very full-bodied sake, the brewing process requires twice as much rice and must mix as for traditional sake, and half as much water. The brewing alone lasts three months, a relatively long period. The resulting sake is as viscous as oil, sweet, and with a rich umami flavor.
      What is umami? Named after the Japanese, umami is a delicate and pleasant flavor, conferred by glutamate, a kind of amino acid, and ribonucleids, including inosinate and guanylate, found naturally in many foods such as meat, fish, vegetables and dairy products. The taste of umami itself being subtle and marrying well with other tastes to bring out and complement the flavous, it is rarely recognized when added, while it plays an important role in making dishes delicious.
      Izumo Jidenshu is a cooking sake with a divine flavor. Its qualities are highlighted with the preparation of a fish broth and its soy sauce. The addition of Izumo Jidenshu to the broth in large quantities eliminates the smell of fish, and the rich flavor of umami sake brings a depth of taste truly delicious and a sweetness to the dish.

      Our perfect combination : this high quality sake is used in Japan, for cooking, baking, not to mention the making of ice cream. It gives very good results for the cooking of fish, offal, simmered dishes, game. Izumo Jidenshu sake goes well with fried fruits.

      NISYSB

      Data sheet

      Origin
      Shimane, Japan
      Weight
      720 ml net
      Packaging
      brown color bottle
      Ingredients
      glutinous mikoto mochi rice, gohyaku mangoku rice kôji, wood ashes
      Storage
      in the refrigerator between +2°C and +10°C
      Volume of pure alcohol
      13%
      Rice polishing ratio "seimaï-buai"
      70%
      Kobo/yeast/Kyokai
      Kobo kyokai No.7
      Acidity
      5.5
      Filtering
      pressure
      Appearance
      dark brown to black
      Palate
      mellow
      slightly smoked
      sweet
      Category
      sake used in cooking
      Recommandation
      EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
      Excise category
      W200
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                      Izumo Jidenshu cooking sake Sake
                      Izumo Jidenshu cooking sake
                      €20.00
                      Tax Included
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