Judan Jikomi is a traditional Japanese cooking technique that involves slow-cooking food in a clay pot called a donabe. This method allows for ingredients to cook at a low temperature for a longer period of time, resulting in tender and flavorful dishes. Judan Jikomi is often used to make stews, hot pots, and rice dishes, and is a popular way to bring out the natural flavors of the ingredients. The clay pot helps to retain moisture and heat, creating a delicious and comforting meal.
Details
SMV
Acidity
Alcohol
Polish Ratio
Rice
Taste / Aroma
Dry
Sweet
Rich
Light
Serving Temperature
Food Pairs
The Brewery
Ozeki Corporation.
Ozeki Corporation is a renowned Japanese sake brewery that has been producing high-quality sake since its establishment in 1711. The company is headquartered in Nada, Kobe, which is known for its excellent water quality and ideal climate for sake brewing.
Ozeki is known for its commitment to traditional sake brewing techniques while also incorporating modern innovations to create a wide range of sake varieties to suit different tastes and preferences. The brewery uses only the best quality ingredients, including rice, water, yeast, and koji mold, to craft its sake.
In addition to producing sake, Ozeki also offers sake brewing classes and tours of its brewery for visitors to learn more about the art of sake making. The company has export sales to several countries worldwide, allowing sake enthusiasts from around the globe to enjoy Ozeki's premium sake products.
With a rich history of over 300 years, Ozeki Corporation continues to uphold its reputation as one of Japan's leading sake brewers, producing top-quality sake that exemplifies the craft and tradition of Japanese sake brewing.
The Region
HYOGO
Hyogo is a prefecture located in the Kansai region of Japan. It is known for its historic city of Kobe, the scenic mountains of the Rokko range, and the UNESCO World Heritage site of Himeji Castle. Hyogo is also famous for its delicious Kobe beef and traditional sake breweries.
