Ferments
Cooking sake 純米
Cooking sake: with mirin and soy, the base of Japanese tare.
- 500 ml
In the kitchen
Taste
- Mellow
- Umami
Pair it with
- Mirin
- Soy sauce
- Ginger
How to use it
- 01 Marinades
- 02 Stocks and dashi
- 03 Steaming
- 04 Sauces and tare
Origin
Cooking sake
Cooking sake tenderises meat and fish, tempers strong odours and adds depth to stocks.
With mirin and soy sauce it is the base of tare and of many Japanese sauces; it is also used for steaming, in marinades and in simmered dishes.
Try it in the kitchen
Recipes and preparations with this product.
Technical information
- Formats
- 500 ml
-
Soy sauce
しょうゆSlowly brewed Japanese soy sauce for sushi, sashimi and everyday cooking.
- Formats
- 750 ml
- Origin
- Made in Japan
-
Organic Kioke Tamari
Organic tamari brewed in wooden kioke barrels, in the 250 ml size.
- Formats
- 250 ml
- Origin
- Made in Japan
- Certifications
- BIO
-
Tamari Less Salt
たまりじょうゆThe Less Salt version of our tamari, brewed in kioke barrels.
- Formats
- 750 ml
- Origin
- Made in Japan
-
Tamari
たまりじょうゆJapanese tamari, thick and rounded on the palate.
- Formats
- 750 ml
- Origin
- Made in Japan