Sake lees wasabi

Uses wasabi from Azumino! Suitable as a secret ingredient in cooking and for cheese and vegetable sticks.

Our company handles sake lees wasabi. The sake lees used in this product is made from high-quality sake lees from Hakkaisan, which is produced through a meticulous polishing process suitable for sake brewing and low-temperature fermentation. Sake lees contain ethanol, lactic acid, and live microorganisms, as well as resistant proteins that are difficult to break down by digestive enzymes in the body and have dietary fiber, making them less prone to spoilage. On the other hand, the enzymes present promote aging, causing sugars and amino acids to undergo the Maillard reaction, which can lead to browning; however, since it is blended with wasabi, there is no need for concern. [Features] ■ Uses wasabi from Azumino ■ The sake lees are made from high-quality sake lees from Hakkaisan, produced through a meticulous polishing process suitable for sake brewing and low-temperature fermentation. *For more details, please refer to the PDF document or feel free to contact us.

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