Premium Gokujo Akazake sake 12% 300 ml

Akazake is a traditional Japanese sake used in cooking. Most sakes are heated to sterilize. For akazake conservation, the craftsman adds wood ash before squeezing the moromi (must). In this way, the acidity of the sake is neutralized or slightly alkalinized.

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13.20€ TTC

The name "akazake (red sake)" is related to the colour of its appearance. Over time, sugars and amino acids change the colour from light to red.
This method of manufacture is very rare in the world. Wood ash gives a smoke flavour to Akazake.
Cooking is almost identical to that of Mirin, but Akazake makes the ingredients softer than Mirin without affecting the protein content of the ingredients (the standard mirin tends to harden the meat.) Only mikawa mirin has the same qualities as akazake on this point).
Akazake origin is not certain, but it is said that Kato Kiyomasa, a disciple of Toyotomi Hideyoshi (one of the three Daimyō unifiers of Japan), arrived from Korea during the Seven Years' War (1592-1598). ). Kiyomasa brought a specialist to Kumamoto to produce akazake. The locals have adapted his methods.
Nowadays, in the Kumamoto area, local people drink Akazake on special occasions such as New Year celebrations and Shinto rituals.

Our perfect combination : akazake tenderizes meat and fish flesh giving them a unique juiciness, lacquer the food by giving them a nice shine and enhances their sweetness, increases umami, eliminates strong odours. Finally, it does not require reducing alcohol content before cooking

ALCOHOL ABUSE IS BAD FOR YOUR HEALTH. DRINK IN MODERATION. DRINKING ALCOHOL WHEN PREGNANT, EVEN IN SMALL QUANTITIES  MAY HAVE SERIOUS CONSEQUENCES FOR YOUR CHILD'S HEALTH. IT IS ILLEGAL TO SELL ALCOHOL TO MINORS UNDER THE AGE OF 18.

  • Ingredients : mizuame starch syrup, sugar cane alcohol, rice, rice kôji, glutinous rice, wood ashes
  • Packaging : 300 ml net transparent bottle
  • Storage : in the refrigerator between +2 ° C and +10 ° C
  • Origin : Kumamoto, Japan
  • Volume of pure alcohol : 12%
  • Polishing rate : Rice polishing ratio or "seimai-buai " : 90 %
  • Filtering : paper 1 µ
  • Ideal serving temperature : +10 °C or for cooking
  • Service : sake glass
  • Appearance : amber colour
  • Palate : sweet and mellow
  • Kobo/yeast : Kumamoto kobo
Chiyo No Sono, started as a saké brewer in 1896.
Its founder Mr. Honda, then a rice merchant, decided to produce his own saké using top quality rice. Since then, Chiyo No Sono has been committed to producing high quality saké. Nowadays, its saké is produced solely through fermentation, without any added distilled alcohol nor any other additives whatsoever.

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Premium Gokujo Akazake sake 12% 300 ml

Premium Gokujo Akazake sake 12% 300 ml

Akazake is a traditional Japanese sake used in cooking. Most sakes are heated to sterilize. For akazake conservation, the craftsman adds wood ash before squeezing the moromi (must). In this way, the acidity of the sake is neutralized or slightly alkalinized.

Write your review