PRODUCTS

Cooking Sake

AIOI Kappo Cooking Sake

A kind of orthodox school Japanese sake for cooking which is carefully brewed. It can make the taste deeper by its mild flavor and umami. Umami will be increased more by using it together with AIOI mirin.

  • Japanese sake 13%
Variation
AIOI Kappo Cooking Sake 1.8L paper pack 4971435070837


Raw Materials rice, rice koji(enzyme), distilled alcohol, saccharide, acidulant
AIOI Cooking Sake (sake for cooking cuisines)

A kind of sake for cooking which is born by the long-time know-how of taste creation. It can widen the taste of cuisines and can be used in any kinds of cuisines.

  • Sake substitute 14%
Variation
AIOI Cooking Sake 1L PET 4971435610613
AIOI Cooking Sake 1.8L bottle 4971435010802
AIOI Cooking Sake 1.8L paper pack 4971435011014
AIOI Cooking Sake 1.8L PET 4971435610576


Raw Materials distilled alcohol, rice, rice koji(enzyme), saccharide, seasoning, acidulant
Shokuraku Cooking Sake

A kind of pure Japanese sake for cooking which is made only from the raw material of rice without any salt adding. Organic acid to make the food material's smell disappear and umami component to add richness & umami are separately 2.5 times than other cooking sakes(within our company) , which can draw out the natural flavor of the food materials.

  • Japanese sake 13%
Variation
Shokuraku Cooking Sake 720ml bottle 4971435050167


Raw Materials rice, rice koji(enzyme)
Aimi Cooking Sake (cooking sake with salt)

A kind of sake for cooking which makes use of the advantages of Japanese sake and is full of umami components by brewing and maturation. It's without sweetness, but please control the salt for cuisines as it contains salt. It's useful for boiled dishes and deodorization effects.

  • Extract component/13.1
  • Specific gravity/1.0322
  • Alcohol/13.9
  • pH/4.2
  • Salt/2.3
Variation
Aimi Cooking Sake (cooking sake with salt) 1L PET 4971435229013
Aimi Cooking Sake (cooking sake with salt) 1.8L PET 4971435290570


Raw Materials rice, liquid glucose, alcohol, salt, rice koji(enzyme)
Expiration Date 18 months