Origin Iwate, Japan
Container Glass bottle
Usage You can dip your sashimi slices in irizake or make shabu shabu with it, marinating your meat with irizake before cooking it in hot water. This blended sake is also used to prepare summer vegetables before frying them, giving them a slightly salty flavor without masking their original taste.
Drinks Alcohol Cocktails

Sauces

Irizake - ancestral ume sauce 150ml (1.76°)

Irizake - ancestral ume sauce 150ml (1.76°)
11,00 €
11,00 €

Ref. 676

In stock

Description
Irizake is a sake-based sauce that gained popularity after World War II, when Japan experienced a soy sauce shortage. Thanks to its blend of dashi and umeboshi plum, irizake served as a seasoning and was primarily used to remove the odors of meat and fish. It is made with a base of premium cooking sake that has been heated, and it still contains traces of alcohol. Alcohol content : 1,76°
Flavor

The combination of dashi with ume plum vinegar gives a well-balanced, slightly salty, umami and tangy flavor.

Conservation

Store at room temperature and away from sunlight. Once opened, refrigerate and consume within 2 weeks.

Ingredients & Allergens
Water (37.2%), Sake (35%), Ume Vinegar (Ume Plum, Salt) (15%), Mirin (Rice, Rice Koji, Rice Shochu) (8%), Salt (2%), Dried Bonito (1.2%), Dried Bonito Powder (1%), Salted Ume Flesh (Ume Plum, Salt) (0.3%), Kombu (0.3%)

Allergenes : Bonito
Nutritional Values

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Origin Iwate, Japan
Container Glass bottle
Usage You can dip your sashimi slices in irizake or make shabu shabu with it, marinating your meat with irizake before cooking it in hot water. This blended sake is also used to prepare summer vegetables before frying them, giving them a slightly salty flavor without masking their original taste.
Drinks Alcohol Cocktails
Yagisawa
The producer

Yagisawa

Founded in 1807 in the Rikuzentakata village, in Iwate Prefecture, Yagisawa Shoten has been producing soy sauces, miso, dashi and other condiments according to artisanal methods. The house places particular importance on fermentation time, the quality of raw materials and the purity of the water, thus offering products rich in umami and faithful to traditional Japanese flavors. The March 11, 2011, the tsunami almost completely destroyed Rikuzentakata and took away all of Yagisawa's facilities. Determined to continue its business, the company temporarily produced using other manufacturers' facilities. Reconstruction of its site began in May 2012, and production resumed at its premises in February 2013. Today, Yagisawa continues to showcase its heritage, while innovating to offer exceptional condiments that find their place in Japanese kitchens as well as on tables around the world.