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Description
Sweet rice wine commonly used in Japanese cooking. It has a distinctive tangy-sweet flavour and is made by fermenting a combination of steamed mochi rice,koji (fermented rice), and shochu (sweet potato alcohol) for 40 to 60 days.
Common uses: braises, sauces & marinades, cooking, used for making dips or dressings etc.
Ingredients:
Water, fructose (40%), rice vinegar (9.5%), salt.
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