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APPLE MOROMI SAUCE

¥1,296 Out of Stock

Sales start from 10:00 on Sunday, March 31st

This sauce, made using the mash that remains after distilling apple liquor, is a standard item at mitosaya.
The deliciousness of the mash, which still retains its fruity aroma and sweet-and-sour taste, is also a testament to the high quality of the brewing process, and I'm sure it's not just my imagination that this has been improving every year.
By simply adjusting the flavor, we have created a sauce that allows the deliciousness of the moromi mash itself to come through.
If you marinate meat in this, it will become tender. After marinating yellowtail fillets in the moromi sauce, you can finish it by scalding it until it is just a little bit salty, resulting in a delicious dish with no fishy smell and a nice sour taste. This sauce can be used in a variety of ways depending on your ideas. It's handy to have it in your fridge.

I recently visited Taketomi Island and discovered the beauty of shell ginger, so I decided to try using some of the precious shell ginger growing in my greenhouse as a fragrance.

specification

Ingredients: Distilled apple mash, beet sugar, raw sugar, balsamic vinegar, rice vinegar, sake lees, soy sauce, coarse salt, chili pepper, shell ginger leaves Contents: 300g
Best before date: October 2024

Limit two items per product (size) per person.

31 March (Sun.) 10:00 - on sale

This sauce, which utilizes the mash that comes out after the distillation of apple liquor, is a standard product of mitosaya.
The fruity aroma and sweet and sour taste of the mash still remains, which is also the quality of the brewing process, and it must not be my imagination that this is getting better and better every year.
We have kept it simple and only adjusted the flavor to create a sauce that conveys the deliciousness of the morsels themselves.
Marinate your meat in this and it will tenderize the meat. After marinating yellowtail sakuku in the moromi sauce, I cooked it just enough to cook it in hot water, and it became a tasty dish with a sour taste without a fishy smell. This sauce can be used in a variety of ways depending on your ideas. It is useful to have it in the refrigerator.

I encountered the wonder of shell gingko on my trip to Taketomi Island and used some of the precious shell gingko that grows in our greenhouse to flavor the sauce.

SPECIFICATIONS

Ingredients: Distilled apple mash, beet sugar, raw sugar, balsamic vinegar, rice vinegar, sake lees, soy sauce, coarse salt, chili pepper, gekko leaves
Contents: 300g
Best Before: October 2024

Purchase quantity is limited to two items per product, per size.