Otoso is a special drink that is drunk on New Year's Day in hopes of a long and disease-free life. It can be easily made by soaking several kinds of herbal medicines called tososan in Japan sake or mirin. Formal butchering is difficult because it requires a special sake bowl, but E CA QUI's butcher is easy to make even if you live alone, and we aimed to make a butcher that fits in with modern life. In addition, in general, butchers are "bitter in the mouth" of good medicines, and many of them have a strong bitter taste of herbal medicines. We make use of the wisdom of the Western Chinese medicine "Botanical Infusion", which has been popular in France for a long time, to create a blend that is beautiful to look at and delicious and easy to get used to even for beginners. Customers who purchased the product at the end of last year happily said, "I've never had such a delicious butcher before." Many of the botanicals in the carcass contain things that help digestion and absorption. Even during the year-end and New Year holidays, it may take care of your stomach and intestines and reduce your guilt. On New Year's Day 2024, please try "Obutsu", a traditional culture that has lasted for a long time in Japan. 【Delivery details】 We will send you a "butcher" that combines the herbal medicines necessary to make butcher and a filter (with a spare) that can be used when soaking in Japan sake. * Japan sake for making butcher and hon mirin are not included. Buy what you like. Allergen-specific ingredients, etc.: Orange * This product manufacturing plant produces products containing apples, oranges, and nuts. How to make oso ■ What to prepare ・E CA QUI BUTCHER ・E CA QUI filter for butcher spraying ・ 200ml of your favorite Japan sake (sold separately) ・Hon mirin 100ml (sold separately) * Mirin-style seasoning is different from real mirin. It also has a lot of sugars and additives, so be sure to use real mirin. ■ How to make 1, Put the butcher in the attached filter and soak it in your favorite Japan sake for 5~6 hours. It is convenient to pickle the carcass in a teapot or teapot at home. Also, when making one serving, please use half the ingredients (100ml of Japan sake, 50ml of hon mirin, half of E CA QUI butcher). If you pickle it on the night of New Year's Eve or early in the morning on New Year's Day, you can have the carcass at just the right time. 2. Take out the bag of carcass and mix it with hon mirin. If you use a lot of sake, you will get a dry finish, and if you have a large percentage of hon mirin, you will have a sweet and mellow taste. Let's arrange it to your liking.