≒ 4.83 USD
The syrup production is transmitted from generation to generation in the family.
As each ingredient is simple, the taste of the syrup is depending on cookers' skills and intuition. Using glutinous rice from Kyusyu-island, barley malt, and fresh water. After steaming glutinous rice, cooking it into gruel and then adding barley into it, it gets saccharified its starch by barley enzyme. Then, it gets syrup liquid concentration after straing it through many times. Boiling it down not to get cloudy in the old style wood-fired pot, while taking rid of scum with patience. All after these process, finally we can get pure rice syrup; clear sweetness and beautiful color of amber brown.
It takes about two days till the end; each pot is cooked by hand, and we can call this is an artistic masterpiece based on patience and skills. You can feel the specific mild sweetness of grain with your body. It is delicious to lick it as it is. Or it is also good to have in Ameyu (hot syrup juice) with Yuzu (Chinese lemon) or ginger, and to use it as sweetening when you bake cakes and sweets.You can also use it stewing with soysauce and sugar, or simmered dish.This is soft type of rice syrup with less stickiness, so you can use it like honey.
-Ingredients: glutinous rice (domestic), malt (domestic)
-Best before date: One year from production
*Keep in refrigerator after opening, and consume shortly.
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