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Irizake recipes

煎り酒レシピ

江戸中期、醤油が誕生する前の庶民の調味料「煎り酒」

日本酒の旨味に、梅酢と鰹節が加わった日本古来の調味料

In the mid-Edo period, before the birth of soy sauce, ``fried sake'' was a seasoning for the common people.An ancient Japanese seasoning that combines the umami of sake with plum vinegar and bonito flakes.

▼煎り酒のレシピはこちらから▼
​IRIZAKE Recipes

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