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      Saké Akazake Honden Tohi
      Saké Akazake Honden Tohi

      Saké Akazake Honden Tohi

      Ref : NISZY7

      €9.10
      Tax Included

      Akazake is a traditional Japanese sake now mainly used for cooking, traditionally in Kumamoto region. Most ordinary sake is heated for sterilization, whereas Akazake uses wood ash for preservation. Wood ash is added to sake before Moromi is pressed, and acidic sake is then transformed into a neutral or slightly alkaline sake.

      Name "Akazake", translated as red sake, refers to its color. Over time, sake color changes from clear to red as it reacts with sugar and amino acid. This method of production is very rare in the world.

      In addition, wood ash gives Akazake a smoky taste. Cooking method is almost same as for Mirin, but Akazake makes ingredients softer than Mirin, as it does not affect ingredients proteins, which become harder.

      Packaging :
      Quantity :
      In Stock

      Akazake is particularly appreciated by Japanese chefs for several reasons:

      1. Makes meat and fish very tender and juicy.

      2. Creates a glossy glaze

      3. Refreshes the sweet taste that doesn't linger in the mouth.

      4. Increases Umami

      5. Eliminates odors

      6. No need to reduce alcohol content before cooking

      Origin of akazake is uncertain, but it is said that Kato Kiyomasa, a supporter of Toyotomi Hideyoshi, brought it back from Korea during the Seven Years' War (1592-1598). Kiyomasa brought a specialist to Kumamoto to make Akazake, and people learned to make it. In Kumamoto, during the Edo era, Hosokawa clan decreed that Akazake was the country's official sake and imposed restrictions on the entry of other types of sake.

      Even today, people in Kumamoto region drink akazake on special occasions such as New Year celebrations and Shinto ritual events. Also known as TOHI AKAZAKE, our Akazake is made using AKUMOCHIZAKE method, translated as "sake with ashes", Japan's traditional spirit.

      Bouquet evokes damp forest leaves, caramel, tonka bean and praline on the palate. Texture is velvety and syrupy, with a high degree of sweetness and a low alcohol content. Most impressive aspect of this drink is its incredibly silky mouthfeel. Akazake is used as a cooking wine in a variety of dishes, including stewed fish, simmered dishes, sukiyaki sauce and teriyaki sauce.

      NISZY7

      Data sheet

      Origin
      Kumamoto, Japan
      Brewery
      ZUIYO
      Weight
      2 kg for 1.8 l
      330 g for 300 ml
      888 g for 720 ml
      Storage
      in a cool, dry place, away from direct light.
      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
      ZUIYOZUIYO

      Managing Director Kentaro Yoshimura is closely involved in the making of Zuiyo sake. He works with local rice growers to cultivate sake rice used to make their famous Sukun Junmai Ginjo, winner of numerous awards in Japan and abroad. Keen to produce a sake that uses rice at its natural best, Yoshimura has developed brewing recipes that use fertilizer-free and low-polish rice. Because of last year's earthquake, many farms didn't achieve the expected yields, but rice production is up overall. « We are trying out different varieties, including Kumamoto rices like Ginnosato and Akimasari, as well as Yamadanishiki and new Hananishiki varieties.

      Many of the brewery's buildings were damaged by earthquakes, including Tohigura where akazake is made, but fortunately brewery found strength to continue thanks to the outpouring of support it received from all over the country. Fortunately, Aso groundwater quality we receive has not changed since earthquake. I'm very grateful to be able to continue making sake here, as it's a very important place in Kumamoto's sake history. My goal is to diligently study sake making, to protect the traditions that need to be protected, to innovate in areas that need to change, and to continue making sake that resonates with the character of Kumamoto," says Mr. Yoshimura. Mr Yoshimura also says that he has rediscovered the appeal of Kumamoto yeast, which ferments vigorously, and his next goal is to brew with Kumamoto yeast to produce a bright, full-bodied yet balanced sake - one that will be the perfect complement to an enjoyable meal.

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                      Saké Akazake Honden Tohi Sake & Alcohol
                      Saké Akazake Honden Tohi
                      €9.10
                      Tax Included
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