A health drink born
from Awamori production
Moromisu(Moromi vinegar) is squeezed from moromi, the sake lees produced when making Awamori.
A very high nutritional value is and rich in essential amino and citric acids. Amino acids and citric acid are nutrients that cleanse and keep your body healthy.
These will give you a boost every day.
How Moromisu is made
ELEMENTS
Gentle nutrients in Okinawa Moromisu that stregthen your health and beauty.
Citric acid
Said to be effective in relieving fatigue by suppressing the production of lactic acid, which causes fatigue.
Amino acids
Amino acids, which make up the body as a source of protein, are essential nutrients for a healthy daily life.
LINE UP
Zuisen Moromisu
It contains plenty of citric acid and amino acids produced by black koji mold, and is finished without any additives.
Ingredient: Malted rice(Made in Okinawa)
Size: 720ml
*Because no preservatives are used, refrigerate after opening and consume within 30 days.
*Expiration date: 18 months from the date of manufacture.
Zuisen Iyashi no moromisu
"Zuisen Moromisu", which contains plenty of citric and amino acids, has been fortified with "millet sugar", which has a mild sweet taste, and has enhanced nutritional functions, particularly in the vitamin B group.
Ingredient: rice malt (made in Okinawa), millet sugar (raw sugar, brown sugar), fragrance.
Size: 720ml
*Contains "dairy", do not use if allergic.
*Because no preservatives are used, refrigerate after opening and consume within 30 days.
*Expiration date: 18 months from the date of manufacture.
ARRANGE
Merely drinking it would be such a waste!
Here are some delicious uses for moromisu.
*All percentages are for "additive-free moromisu"
Carbonated water-split
It is recommended to mix carbonated water and moromisu at a ratio of 2:1.
Tomato juice split
About a 2:8 ratio of moromisu to tomato juice is a guideline. You can change the ratio as you like.
Dressing
Add 2 tablespoons of moromisu, 1 tablespoon each of soy sauce and water, and a little sesame oil.
You can mix in ground sesame, kneaded perilla, etc. It's very tasty.
SAKEKASU
PROJECT
Sake lees resource utilization by Suisavon & Zuisen
Distillation is carried out during the Awamori manufacturing process, and after the Awamori is removed, the sake lees remain, which are rich in nutrients.
The liquid part of the squeezed sake lees is reborn as moromisu.
In addition, sake lees have been widely used for cooking and fertilizer, but the leftovers were disposed of.
Recently, we received a proposal from Suisavon Co., Ltd. to develop cosmetics as a resource utilization of useful ingredients from Okinawa Prefecture.
In the fall of 2023, Suisavon will launch a new product using sake lees.
