Cooking sake.

Packing: Qt/carton:  6*1.8L/ctn, outer carton (mm): 325*350*352; Qt/carton:  6*1.8L/ctn, outer carton (mm):320*300*290

Application: As an essential used in japanese cuisine, a small amount is often used instead of sugar and soy sauce . It's a perfect seasoning to add a mild sweetness to Japanese cooking. Mirin and cooking sake add luster to ingredients when it's cooked and adds nice aroma. It's the key ingredient in teriyaki sauce. Since it is effective in masking the smell of fish, mirin is often used for cooking seafood.

We have a variety of wine, such as normal sake, Ginjoshu, daiginjoshu, super dry, soju, plum wine, etc.

Sake, also Nihonshu, stems from Chinese rice wine. There are two kinds of well-known sake. Ginj-shu is made from rice polished to 60% or less of its original weight. Sake made from rice polished to 50% or lower is called daiginj-shu.

daiginj-shu, Qt/carton: 6*1.8l/ctn, outer carton(mm): 347*222*433; Qt/carton:12*750ml/ctn, outer carton(mm): 342*253*333; Qt/carton:20*300ml/ctn, outer carton(mm): 370*230*333;

Ginj-shu, Qt/carton:6*1.8l/ctn, outer carton (mm): 347*222*433;

Normal Sake, Qt/carton: 6*1.8L (jar) /ctn, outer carton (mm): 347*222*433; Qt/carton: 6*1.8L/ctn, outer carton(mm): 347*222*433; Qt/carton: 4*18 L, outer carton(mm): 310*310*295;

Sake (Super dry), Qt/carton: 20*360ml/ctn, outer carton (mm): 330*340*280;

taruzake, Qt/carton: 6*1.8L/ctn, outer carton (mm): 540*200*400;

Rice Soju, Qt/carton: 12*720ml/ctn, outer carton (mm): 400*228*302;

Application: Sake can be used in the cooking and also is drunk as beverage. As a traditional alcohol in Japan, sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season.