Cooking Sake (Izumo Jidenshu)

The brewing of Izumo Jidenshu sake ceased during WWII, and wasn't revived until 1989 by the Matsue Chamber of Commerce. After extensive research and brewing tests, Yoneda Sake Brewery resumed production.

Izumo Jidenshu sake is special, as it is produced from twice as much glutinous rice and koji rice (malted rice) and half the amount of water than a standard sake. The production lasts about 3 months, before an essential resting period. The finish is the secret part of the production, where wood ash is added before pressing. The purpose of the ash is to neutralise the acidity, so this unpasteurised sake doesn't require refrigeration.

This cooking sake has a rich umami flavour with a very pleasant sweetness. Best suited to richer dishes, such as hot pots and meat-based recipes.

NOTE: This product contains 13% alcohol.

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