Inlan's proprietary koji variations are used to gradually refine Taiwan's local glutinous rice, preserving its delicious rice aroma.
The unique Jinlan fermented rice koji produces sweet wine following the fermentation of round glutinous rice.
Sweet yet not fatty, with a subtle fruity and tangy finish.
The unique sealing mechanism allows it to be stored at ambient temperature prior to opening.
Uses: Suitable for both sweet and salty dishes. In addition to being paired with glutinous rice balls as fermented glutinous rice balls,
it can also be used in dishes to remove fishy smell and soften meat, add a mellow aroma and neutralize saltiness.
Please refer to the packaging for the best before date.
