There is a long history of adding herbs and flavoring to sake in Japan, the same way aromatized wines like vermouth came into being in Europe. They believed that herbs and spices blended with alcohol were curative and, for more pragmatic reasons, often served to make the wine or sake taste better. This sake based "vermouth" includes botanicals such as Kabosu (high acidity citrus), Sansho (Japanese peppercorn), Yomogi (Japanese mugworth), and Yuzu (aromatic citrus). A wonderful match for countless foods, try with sushi, and magic mixed into a cocktail as well.