Irizake is a traditional Japanese seasoning used during the Edo period, which is made by putting umeboshi into sake, and boiling it down. This is the Bamboo Cut Ume to Hoshi no Irizake Yoshinani that we picked up from the Ume to Hoshi store in Asakusa, Tōkyō.
This condiment boasts versatile applications, suitable for standalone use, pairing with white fish and chicken, enhancing soup stock, combining with salt or soy sauce, and serving as a base for dressings when mixed with chilli oil or olive oil. It can also be blended with yuzu koshō to create a flavourful sauce. Essentially, its versatility seems to mirror that of fish sauce in Southeast Asian cuisines.
The irizake was a translucent golden-brown hue, accompanied by a vibrant, non-alcoholic aroma featuring fermented rice with a hint of savoury acidity. When tasted, we found it to be a delightful accompaniment to raw fish and steamed rice. The irizake offered the distinct taste of fermented rice, akin to sake, but without the associated bitterness, resembling the sweetness of amazake. The sweet notes of fermented rice were harmoniously enhanced by the fruity and slightly tart undertones of ume. The balance of sweetness and sourness was skillfully complemented by the profound umami derived from kombu seaweed and katsuobushi, evoking the essence of the sea. In conclusion, the irizake demonstrated its promised versatility as a condiment, elevating the flavors of various dishes without overpowering them.
This Bamboo Cut Ume to Hoshi no Irizake Yoshinani contained 180 mL. It was produced in Japan and purchased in Tōkyō, Japan in 2023.