COOKING SAKE - For more umami in the pan
Cooking with sake? Of course!
Deglaze or boil down - for a nice, flavourful sake note in your dish.
Nihonshu in the kitchen makes a good figure not only in the glass...
COOKING SAKE - For more umami in the pan
Whether in mushrooms, tomatoes or cheese - umami is omnipresent and can also be found in our kitchen more than you think - and in sake even more.
umami is another flavour alongside the traditional ones of sweet, sour, salty and bitter. And although umami is difficult to describe in words, tasters notices it immediately. This is because umami intensifies certain flavours and dominates & corrects negative taste sensations. For this reason, umami can generally be described as 'especially delicious' and 'perfectly rounded'.
And with our high-quality cooking sake, you too can bring even more flavour to the pan. Discover Kimoto Junmai, brewed according to the traditional kimoto method. A dry, intense sake in a convenient, resealable 1.8 liter Tetra Pak.
Cook with us, kanpai and enjoy your meal!