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Premium Gokujo Akazake sake
  • Premium Gokujo Akazake sake
  • Premium Gokujo Akazake sake

Premium Gokujo Akazake sake

Premium Gokujo Akazake sake

Réference : NISCHI4-D

€12.00
Tax included

Akazake is a traditional Japanese sake used in cooking.

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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.
The name "Akazake (red sake)" is related to the color of its appearance. Over time, sugars and amino acids change the color from light to red. This method of manufacture is very rare in the world.
Wood ash gives a smoke flavor 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 odors. Finally, it does not require reducing alcohol content before cooking

NISCHI4
Origin
Kumamoto, Japan
Brewery
CHIYO NO SONO
Weight
300 ml net
Packaging
glass flask
Ingredients
mizuame starch syrup, sugar cane alcohol, rice, rice kôji, glutinous rice, wood ashe
Storage
in the refrigerator between +2°C and +10°C
Utilisation
Cocktail
Cooking
Volume of pure alcohol
12%
Rice polishing ratio "seimaï-buai"
90%
Filtering
paper 1 µ
Appearance
amber color
Palate
mellow
sweet
Idéal tasting temperature
10°C
or for cooking
Service
sake glass
Category
sake used in cooking
Excise category
I000
Recommandation
EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
CHIYO NO SONO SHUZOU CO. LTD

Chiyo No Sono, as a sake brewer, was founded in 1896.

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