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Squeezed sake has a pale yellowish hue. This is due to the ingredients of rice, which is the raw material, and the ingredients produced by fermentation. Junmai shu with Junmaishu, the ingredients are rich, and the color is deeper if the aging period is long. It may also be colored depending on the storage condition. Do not store in places with high temperatures, in sunlight, or under direct fluorescent light.

Unlike other foods, sake contains alcohol and does not corrode immediately. Even if you drink it, it does not hurt your body, but it is possible that the flavor of the alcohol has changed, so please check the color and taste of the alcohol before using it as cooking alcohol etc. Please use it. In addition, it is not recommended if it is discolored brown because it may impair the flavor of the dish.

In case of an unplugged plug, it is about 1 year from the date of manufacture with ordinary sake. It is about 9 months in raw liquor. I am allowed to drink tasty about 9 months with sake. (These periods may be subject to change, depending on storage conditions, etc.)

Please save in a cool and light-free place. Please drink after opening as soon as possible.

sake of sweetness, is a number which is a measure of hotness. The specific gravity of the water when a ± 0, drink extract content often with a focus on sugar minus the value increases, it will feel sweet. Sake extract content is less in the opposite will be felt painful plus the value increases. In addition, sake is also affected by the acidity that is included in the, felt painful and acid is large, it will feel sweet and little to reverse.

What is "acidity"?
It is a numerical value that relatively indicates the amount of organic acids (malic acid, citric acid, succinic acid, lactic acid, acetic acid, etc.) that make up the taste (acidity, umami) of sake. The delicate balance of these acids and sugars characterizes the flavor of sake.

What is "amino acid degree"?
sake A numerical value that relatively indicates the amount of amino acids that greatly contribute to the taste (bodily, umami, etc.). sake contains about 20 kinds of amino acids such as arginine, tyrosine, serine, leucine and glutamic acid, and forms umami, sweetness, acidity and bitterness.

The drinking of minors in the growing stage is susceptible to various brain and body bodies and the function of enzymes that degrade alcohol is weak, younger people become more likely to become acute alcohol poisoning or alcoholism. Also, it is forbidden to sell alcohol to alcoholic beverage dealers or restaurants to know minors and to provide them.

Since we are using gold leaf for foods whose safety has been confirmed by the Ministry of Health and Welfare designated inspection organization, there is no problem even if you drink as it is.

Alcohol 14 degrees of sake to 1 Go (180ml) has the energy of about 170kcal. More than 80% of this energy is from alcohol. The rest is calories such as sugar contained in sake. Energy derived from alcohol is also referred to as "empty calories (empty calories), for which is consumed in such unusual immediately heat, effect on weight gain after drinking is considered to be small. Rather, sake Drinking can increase appetite, eat more food and appetizers, and often result in weight gain.

It is (rice) starch, protein, protein, a small amount of alcohol etc included in sake (moromi).

White powdery appearance on the surface of sake lees is a crystal of amino acids which is a flavor component of sake lees.

Alcohol contained in sake lees is volatile by putting fire, so it is OK to your child to eat. In addition, sake lees is a food with high nutritional value.

Sake lees are colored at the aging stage by the enzymes contained in them.
Coloring changes as "white → pink → golden → brownish".
If it is pink color it will contain a lot of amino acids and it will be delicious. If it becomes more golden color, it seems better to use it as a material for pickles.

Sake lees mature, they become softer at the same time as they are colored. To prevent coloration and softening, it can be suppressed by sealing with a wrap and freezing.

It seems better to use vegetables to soak sake lees if they become brown.