[The flavor of aged sake lees that has passed over one summer, you should be afraid] Among YOKACHORO FOOD BASE's fermented seasoning series "Salt sake lees" boasts stable popularity. The "aged salt sake lees" was born by adding more flavor to it. This sake lees, which already has a lot of umami ingredients, By overcoming the summer at room temperature, it will be aged as sake lees, It is prepared as salt sake lees in early autumn and released in winter after a few months After two stages of aging, "aged salt sake lees" like a mass of umami was completed. It doesn't have the aroma or freshness of fresh sake lees at all, The depth of the bottomless taste reminiscent of Ken Takakura, and the rich but refreshing umami It has a taste that can only be served if it has been aged over time (?). ） I'm a little lost in the explanation, Anyway, the delicious flavor is amazing. It's a product that simply takes a lot of time to make. Production quantities are limited. If you are interested, please do not hesitate to get it. [How to use] Just by adding a little to your usual dishes (stir-fried, simmered, fried chicken, grilled fish, etc.), the depth of flavor will be stretched. * There is a possibility that the alcohol content of the sake lees remains, so please heat it before using it for those who are not tolerant of alcohol, such as children.