お待たせしました！
今年も香り豊かな「大吟醸の酒粕」が出来ました
甘酒、お味噌汁、粕汁、酒粕漬けなど、様々なお料理にお使いいただけます
粕汁を作る時、鮭ではなく豚バラ肉で作ると食べやすくて美味しいのでオススメです
酒粕パックもおすすめです
直売所での限定販売です！
Sorry I made you wait!
The fragrant “Daiginjo sakekasu” is now on sale this year as well.
It can be used for various dishes such as amazake, miso soup, kasujiru, and sake kasuzuke.
When making kasujiru, it is recommended to make it with pork instead of salmon because it is easy to eat and delicious.
Limited sale at the direct sales Nakazawa Shuzo!