Grape juice Yamanokibudo Kanjuku late harvest
This very rare grape species is native to Japan.
The botanical name of Crimson glory is Vitis coignetiae and it first appears in the Kojiki, the oldest history book of Japan (712 BC).
It is one of the only two native Japanese vine species, together with "Koshu".
Grapes are very small in diameter (8 mm) and take 6 long years to ripen, which increases the rarity value. Harvested grape contains up to 8 times more polyphenols than other grapes, 7 times more calcium, 7 times more dietary fiber, 3 times more iron, 3 times more potassium, 10 times more Β-carotene and 10 times more vitamin E.
It is also very rich in procyanidin, a powerful antioxidant agent.
Yamanokibudo kanjuku is the fruit of a late harvest, harvested at maturity and then matured under vacuum for 3 years to improve thickness and smoothness.
Tartaric acid, which causes undesirable tastes, is naturally precipitated for 3 years, after which only the top layer of juice is bottled.
These time- and labor-intensive processes produce the best grape juice.
No added sugar, no preservatives, no artificial colors or flavors of any kind.
Cooks will appreciate the rich aromas and flavors, the elegant sweetness.
Our perfect pairings : Yamanokibudo kanjuku can be mixed with soda, milk, wine, beer, sake (Japanese rice wine) or shochu (Japanese distilled spirits).
It can be consumed cold or hot. Reduced, this juice will accompany escalopes of foie gras, red meats, game, scallops, poached fruits (pears, peaches) ...
It will inspire pastry chefs (mousses, bavarois, creams ...), ice cream makers (granita, sorbets, ice cream), chocolate makers, cocktail bars ...