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Ozeki Amazake, a blend of sake lees and rice koji with lactic acid bacteria
Characteristics
The double fermentation power of sake lees and rice koji
The richness and umami of sake lees is combined with the natural, refreshing sweetness of rice koji amazake to create a mellow, satisfying, and rich flavor. Using our own sake lees, unique to a sake brewery with over 310 years of history, we have inherited the traditional flavor. Each bottle contains 10 billion "FK-23" lactic acid bacteria, selected from the "faecalis bacteria," a type of lactic acid bacteria found in the intestines.
Basic Information
| Part Number | Eur-lex.europa.eu eur-lex.europa.eu | container | Retail price (excluding tax) | JAN code |
|---|---|---|---|---|
| Ozeki Amazake, a blend of sake lees and rice koji with lactic acid bacteria | 125ml | Cartocan | open | 4901061 456446 |
| Category | Alcohol degree |
|---|---|
| Amazake (soft drink) | Less than 1% |
| Place of origin |
|---|
| Amazake (rice, rice koji) (domestically produced), sugar, sake lees, ginger juice, starch, honey, salt, lactic acid bacteria (heat-treated)/acidifier |
*All retail prices are suggested retail prices. Suggested retail prices are set by our company as a guideline. (Tax not included)
