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KABOSU NO SUSUME SAKE - [KOZ6]

Ingredients : 40 %  100% natural kabosu juice (citrus sphaerocarpa), 30%  junmaishu sake, 15% sugar, 15% water.
The junmaishu sake used to make this drink is 16.2% alcohol. The rice used is polished to 60 % and is Nagano Miyamanishiki variety for 50 %, Hyögo Yamadanishiki for 30 %, Okayama Omachi for 20 %



Storage : Keep in a dry cool place away from light and heat

Keep cool and drink within 3 weeks after opening
Shake well before use


Packaging :  500 ml bottle


Pure alcohol volume : 5.0 %


Origin : Gifu, Japan

 

TOO MUCH ALCOHOL IS BAD FOR HEALTH. ENJOY RESPONSIBLY. DRINKING EVEN SMALL QUANTITIES OF ALCOHOL DURING PREGNANCY CAN HAVE SERIOUS CONSEQUENCES ON THE CHILD'S HEALTH. IT IS FORBIDDEN TO SELL ALCOHOL TO UNDER 18s.

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Kabosu no susume is a flavoursome combination of traditionally made Junmaishu rice wine and kabosu (citrus sphaerocarpa) citrus fruit. This citrus fruit grows on a sharp thorned tree. Of average size, about 100 to 150 gr, the fruit is very juicy. Its nectar is so acid that it sometimes replaces vinegar for certain grilled fish, sashimis or different simmered dishes in traditional cuisine. It is also used to accompany certain alcohols and cocktails or to make delicious slightly acid pastries. It is mainly produced in Oita on Kyushu island, well known for its mild climate. It is harvested in August and September.

The kabosu used by Kozaemon Nakajima Jozo are organically grown (town of Hida)
The taste of kabosu goes very well with sake. Fruity, acid, refreshing notes, rich in aroma. Kabosu no susume is a totally natural drink with no additives, colour or preservative.

Drink on ice or crushed ice, chilled, granulated or hot (43°C). Don't wait to try it on a fruit salad or as a seasoning on barbecued fish or poultry.