Cooking sake JS is used to eliminate the specific smell of fish and meat during frying, harmonizes the taste of the dish. Culinary sake is included in 90% of Japanese dishes. Unlike drinking sake, culinary sake contains salt and has a harsher taste, so it is not used as a drink.
Composition
Water 43%, rice 33%, koji rice 9%, alcohol, table salt, acidity regulator lactic acid, taste and aroma enhancers monosodium glutamate.
Nutritional value per 100 g
| Energy value (calories) | 217.57 kJ/ 52 kcal |
| Proteins | 0 g |
| Fats | 0 g |
| Carbohydrates | 3 g |
| Salt | 2.3 g |
Storage conditions and expiration date
Store at a temperature from 0⁰С to +25⁰С and relative air humidity not higher than 75%. Shelf life: 18 months from the date of manufacture.
Type of packaging: Plastic bottle
*The product may differ slightly from the image on the website.
*The product description on the Internet may differ slightly from the information on the label, as it may vary depending on the manufacturer and type of product. We recommend always reading the information on the product packaging.