Our tips
Add a little kitchen sake when cooking your meats to make them tender and soft. --- To be used for your Japanese recipes, and everyday cooking.
Fermented seasoning based on rice and koji rice, protein hydrolysat, salt, starch syrup, grape juice, ethyl alcohol, acidulative.
Keep out of light, in a dry and temperate place. In the fridge after opening.
per 100g
Energy: 83kcal
Proteins: 85.2g
Carbohydrates: 1.5g
Salt: 0.8g
