Category: ホットソースシングル
力強い辛さと繊細なバランスが調和した、奥深い味わいのソース。スコーピオンペッパーとハバネロがもたらす刺激的な辛さを、滑らかなオリーブオイルと米麹の旨味がまろやかに包み込みます。ガーリックとコリアンダーが温かみを加え、スモークパプリカと熟成シェリービネガーがほのかに香る、後味まで続く芳醇な酸味を演出。発酵ペーストから塩味のヒントに至るまで、すべての要素が調和し、洗練されながらも力強いソースに仕上がっています。ウィング、グリル野菜、またはラーメンのトッピングに合わせてお楽しみください！
I was skeptical about olive oil in a hot sauce, but it works—the silky mouthfeel actually tames the scorpion pepper burn into something dangerously easy to keep eating. That rice koji adds a deep, umami hum that makes me want it on everything from eggs to plain rice.
The koji gives it this savory, almost fermented depth that I didn’t expect from a hot sauce—it’s not just burn, it’s a whole flavor. I’ve been drizzling it over rice and eggs every day, and the heat builds nicely without ever feeling harsh.
That first taste is a slow burn that sneaks up on you — the koji softens the scorpion heat into something almost creamy, and the garlic comes through on the finish. I've been drizzling it over eggs and it's become my go-to for adding depth without drowning the dish.
