Mirin
40-50% sugar,14% alcohol. Smell in fish disappeared, mellowness and shine add. For spiced sake.
We meet the needs of our customers by most suitable proposal of the product and by logistics construction.
I are contributing in the development and inheritance of traditional Japanese food culture.
I are contributing in the development and inheritance of traditional Japanese food culture.
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Brewing products
Vinegar
Made by adding Acetic acid bacteria grown in natureto to liquor of fruit and grain and fermenting
Powdered miso
Taste of miso remained intact. It is easy to use for a variety of cooking.
Powdered soy sauce
There is a many type of miso. For example Roasted type, Singed type and so on.