Satsuma Jizake production is believed to have begun between the 1600s and 1700s when sake brewing was introduced to the Satsuma region.
This traditional brewing method requires the addition of wood ash near the end of the moromi (mash) fermentation process, creating ash-preserved sake (akumochi sake) that enhances preservation.
This represents Kagoshima Prefecture's traditional "local sake."
Takaraboshi Jizake, crafted using traditional methods, contains abundant umami components such as various amino acids and organic acids, as well as higher alcohols.
This enhances the taste and aroma balance of dishes, masks fishy odors from seafood and meat, and helps tenderize ingredients.
Additionally, like mirin, it contains diverse sugars that impart elegant sweetness and glaze to dishes, making it truly an excellent seasoning that Kagoshima can be proud of.