IMA's classic additive-free snack This is a trial assortment set featuring three especially popular types of jerky. ・Kyoto Prefecture Kamiseya Deer Liver Jerky (25g) ・Tottori Prefecture Daisen Chicken Breast Jerky (25g) ・Kumamoto Prefecture Amakusa Daio Tender Jerky (20g) A total of 3 bags. □ Kyoto Prefecture Kamiseya Deer Liver Jerky (25g) A crispy, savory snack made from the natural ingredients. Made with wild deer liver caught in Kamiseya, a mountainous area on Kyoto's Tango Peninsula. From debred to processing, everything is strictly managed, and the products are processed in facilities certified by the International Game Meat Certification. To preserve the flavor and aroma of the ingredients, they are carefully dried at low temperatures, Carefully jerky-processed to achieve a thickness of about 1mm. □ Tottori Prefecture Oyama Chicken Breast Jerky (25g) It's an easy-to-eat jerky packed with rich flavor. Chicken breast raised by the famous Mt. Daisen and natural water, skin-free for a healthy meal. The breast meat is hand-cut into pieces about 3–4mm thick and dried slowly at low temperature, resulting in a thickness of about 1mm. This exquisite thinness, designed for ease of eating, is IMA's unique commitment. □ Kumamoto Prefecture Amakusa Daio Chicken Tender Jerky (20g) Boasting one of the largest sizes in Japan, this local chicken tenderloin is raised freely over about 120 days, offering outstanding flavor and nutrition. Our staff hand-slice each precious chicken tenderloin one by one and slowly cook it at low temperature. It has a chewy texture, and the more you eat, the more the umami bursts out. The aroma is strong, and the bite is undeniable. A commitment to safety and deliciousness Of course, it's a delicious snack as is, but it's also great when crushed finely or rehydrated with a small amount of hot water as a rice topping. Only the raw materials are finished with freeze-dried processing, and no additives such as preservatives, antioxidants, or colorings are used.