Guaranteed quality and traceability
It is known for its complexity and natural sweetness.
This cooking sake is very popular due to its umami flavor and its ability to bring out hidden flavors in food.
It is generally mixed with soy sauce and rice wine.
The best ratio to use is one unit of sake to two units of soy sauce and three units of rice wine.
Our perfect combination : Japanese or western style cooking, moules marinières cooking.
You can also poach oysters in the sauce for a hot or cold snack and add ponzu sauce, a citrus-based condiment.
- Hyogo, Japan
- 1 L net
1.8 L net
- 20 L available on request
- PET bottle
- rice, rice kôji, salt, enzyme
- in the refrigerator between +2°C and +10°C
- Recommanded use
- Volume of pure alcohol
- pale yellow
- 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
The King Jyozo sake brewery was founded in 1900 and their first product was rice wine.
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