[Ginger syrup made by blending 3 types of ginger] We blended three types of ginger, Kintoki, Sanshu, and Dai ginger, which do not use pesticides, in a unique blend to pursue a taste that allows you to feel the spiciness of ginger. We use spices to enhance ginger as a medicinal dish. In addition, like the vegetables used in our other sauces, it is grated with a stone mill to give it a smooth mouthfeel. Kintoki ginger is a ginger that contains a lot of gingerol and is highly rare. It is characterized by a strong aroma and pungent taste. Sanshu ginger contains a lot of shogaols and is a ginger with a strong pungent taste. Since it is vulnerable to disease and difficult to cultivate, it is not stored and is highly scarce. Large ginger is a ginger that is commonly found in the vegetable section. It can be stored and available all year round, making it suitable for eating raw and pickling. In hot weather, it is recommended to drink it as "ginger ale". If you divide this product by the ratio of 3 parts of commercially available carbonated water to 1 of this product, you can easily make ginger ale. Of course, in the fall and winter, hot ginger divided with white water becomes a classic. Also, if drinking is not enough, you can divide it with soy sauce 1 to 1 to make a full-fledged ginger grilled pork sauce.