Product Discription:

Sake is a Japanese rice wine made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol (ethanol) is produced by fermenting sugar that is naturally present in grapes, sake is produced by a brewing process more like that of beer, where the starch is converted into sugars, before being converted to alcohol.

FAQ

1. Ị bụ onye nrụpụta ma ọ bụ ụlọ ọrụ azụmaahịa?

Ọ bụghị naanị na anyị nwere ụlọ ọrụ mmepụta ihe, anyị kpuchiri ntọala cultivation 5000 acres. Ngwaahịa horseradish na-ewe ihe karịrị 30% nke ahịa ụwa. Ya mere, anyị nwere ọnụahịa kachasị asọmpi.

2. Enwere m ike ịrịọ sample?

Ee, buru ụzọ kpọtụrụ anyị na nlele mana ịkwesịrị ịkwụ ụgwọ maka ibu mbupu.

3. Ị nwere ike inyere m aka ịmepụta ngwaahịa nke m? 

O doro anya. Enwere ike ịnakwere akara OEM mgbe ọnụọgụ gị ruru ego a họpụtara. Ọzọkwa, free sample nwere ike dị ka nwale.

4. Ị nwere ike ịnye m katalọgụ gị?

O doro anya, biko jiri obiọma zitere anyị arịrịọ gị n'oge ọ bụla. Biko jiri obiọma nye anyị ndụmọdụ nke ụdị ihe ịchọrọ ma nyekwuo nkọwa zuru ezu.

Nke ahụ na-enyere anyị aka imezu ihe ị chọrọ.

Sake can be used in the cooking and also as beverage. As a traditional alcohol in Japan, sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season.

Recommended pairing with food:

Sashimi(Raw fish) of flatfish or Snapper, Avocado, Prawn tempura