Wakayama Prefecture alone concentrates more than 70% of the production of grape sansho or “budo sansho”.
This small berry belonged to the rutaceae family, therefore citrus fruits.
It grows in clusters and is harvested green in spring and then red in summer, when fully ripe.
Very aromatic, sansho berry restores notes of lemongrass, verbena, fresh lemon, mint, on very spicy, peppery notes, accompanied by an anesthetic sensation on the tongue with a small tingling reminiscent of sparkling.
Rice bran oil is rich in antioxidants, vitamin E, Tocopherol, y-oryzanol. It stabilizes the quality of sansho and enhances its natural taste while preserving its aromas to restore them to tasting.
Sansho oil should be used cold.
Made with green sansho, it restores a fruity and fresh aroma and a subtle spiciness.
Made with red sansho, the fruity and floral aroma is reminiscent of rose. It is tastefully intense and restores a soft spiciness.
Our perfect pairings : candied pears, apples, peaches, carpaccios and tartares of white fish or red or white meats (veal), shellfish swims, gazpacho, minced scallops, langoustines or raw shrimps.