• No Preservatives
Cooking sake in Japan means cooking alcohol. It is traditionally used to remove the fishy smell of seafood or to add an extra fragrance to cooking. It is an essential seasoning in Japan where a lot of fish and seafood are consumed and the stews are often eaten.
Takara "Seizake for Cooking" is a pursuit of quality for cooking. By using Masking Yeast No. 21 developed by Takarasuzo, we have achieved a quality cooking effect such as removing the raw smell of meat and fish, giving the food a richness and swelling. No salt-additives, so your food will not have extra salt.
Ingredients: Rice, Malted Rice, Fermented Alcohol
Alcohol percentage: 13-14%
Net Volume: 300ml
Country of Origin: Japan
Storage Method: Please keep in cool dry place.
"Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
The above details are to help you choose the right product. However, the product and its ingredients may change due to factory production.
Before using the product, you should read the label on the product instead of relying solely on the information provided here.