Based in Nagoya, Aichi Prefecture, Morita has been brewing sake since 1665. Officially founded in 2004 in its current form, it perpetuates ancestral know-how in the production of sake, miso, soy sauce, vinegar and other fermented seasonings. Faithful to Japan's culinary heritage, it combines traditional craftsmanship - such as fermentation in wooden barrels on the island of Shōdoshima - with modern innovations to offer a complete range of products emblematic of the region.
For 1 volume of dashi, use 7 to 9 volumes of water for a soup broth, 6 volumes of water for a nishime or stew.
Keep away from light and heat. After opening: Store in a cool place, tightly closed. Consume quickly.
soy sauce (soy, wheat), salt, sugar, mirin sweet alcohol, shiitake extract, yeast extract, kombu extract/alcohol, E635 flavour enhancer.
Per 100g :
Energy: 48kcal
Protein: 2.4g
Fat: 0g
Carbohydrates: 9.5g
Salt: 0g