Sake lees and citron butter sandwich cookies

The moist cookie dough is finely pressed with "soda rice cracker ears" to add a unique crunchiness, and sandwiched with confiture of Mie Prefecture's famous sake "Mie-no-Kanbai" (Mie's cold plum) sake lees. Yuzu peel soaked in honey is added to the butter cream for a refreshing aftertaste. This is a new type of Japanese sweet proposed by tabino ondo, a brand of travel confectionery. The fragrant sake lees produced by Maruhiko Sake Brewery, a long-established sake brewery established in 1867, and the yuzu peel are used to make this sweet. The refined and elegant taste is created by the patissier's skills at Kitano Labo in Kyoto, using the fragrant sake lees produced by Maruhiko Sake Brewery and Hinodeya Confectionery's yunohana senbei. It is recommended as a souvenir or gift.

Ingredients: Unsalted butter (made in Japan), wheat flour, sake lees confiture (granulated sugar, milk, sake lees), granulated sugar, carbonated rice crackers (wheat flour, sugar, rice flour, chicken eggs, salt), cornstarch, sweetened whole eggs, white chocolate, yuzu in syrup/emulsifier, baking soda, (some eggs, wheat, milk ingredients, soybeans) Soybeans) Shelf life: 60 days frozen / 4 days refrigerated Please eat as soon as possible after thawing.