What is KOBOREUME?
Sake lees is what is left after pressing sake, and mirin lees "koboreume" is what is left after pressing mirin. KOBOREUME is a product unique to Kawaishi Honke, which produces Mirin in the traditional way. Although the product name says "ume" (plum), it does not contain ume. It retains the slight aroma and sweetness of hon mirin, and the texture of koji and glutinous rice grains remain. Koboreume has long been used for tea receptacles, amazake (sweet sake), Nara-zuke (pickles), etc. It is also used in yogurt, granola, etc. Recipes for mixing kobore-ume with yogurt, granola, cookies, truffles, and other sweets have been introduced on Youtube and other media.
Recently, with the health and fermented food boom, spilt ume has been secretly attracting attention.
This product is recommended for those who want to eat sakekasu for health and beauty, but find it troublesome to make amazake (-_-).
- Slightly sweet, like a sweet version of sake lees
- No creaminess, but a pollyanna texture.
- Glutinous rice(Japanese rice)・koji[rice malt]( Japanese rice)・Distilled alcohol・salt
- Alcohol Content about 14%