Fukushima, Yabu-cho – Brewer: Yuta Ooki – Founded 1865
gather http://susanomalleymd.com/98837-diamox-price.html The region of Yabu-kimachi is famous for a long history of feudal fighting and battles. The original Toji founded Ooki Daikichi with the express interest to produce the best sake possible and to share this sake with the wounded and dying samurai of the battling camps. The Toji snuck in to both of the opposing camps risking his life to accomplish this mission. The current philosophy of this brewery is to make the best possible sake and to spread the essence of Japanese culture throughout the world.resource
https://wood-renovations.com/71090-robaxin-uk.html operate Today the brewers at Ooki Daikichi take pride in making their sake with all traditional, natural ingredients. They use no additives or preservatives, and only ferment sustainably farmed rice. These sake are made in a very traditional yamahai style, using only the natural yeast that has accumulated in the brewery over many years. The resulting sake shows unusually high levels of amino acids and the flavors are packed with umami. In addition, the sake here are aged until the brewers feel they have reached a perfect balance. The sake enhances the scent and taste of the food, as well as creating a softer mouth feel. Compared to other companies, this cooking sake contains 5 times the amino acids and can be used in variety of different cultural flavors.
buy lumigan uk The Ooki Daikichi brand also produces sake for use as a “cooking sake”. The sake enhances the scent and taste of the food, as well as creating a softer mouth feel. Compared to other companies, this cooking sake contains 5 times the amino acids and can be used in variety of different cultural flavors.