日の出料理酒は料理専用に加塩醗酵した調味料です。うまみ、コクをつけるだけでなく材料を柔らかくする効果や魚や肉の臭みを消すマスキング効果にも優れています。煮もの、炊きもの、焼きものはもちろんそうめんつゆなど麺類のつゆ、二杯酢、三杯酢づくりにもご利用いただけます。また日本料理ばかりでなく中華、洋風料理にもご利用いただけ重宝です。お塩は、やや控えめにお使いください。

Cooking sake is an essential ingredient in Japanese cooking. It is used to cook foods such as fish or meat. The alcohol and organic acids contained eliminate odours and prevent food from decomposing. Close to the use of mirin, it is less sweet.

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