Oka Japanese Bermutto

$33.00

In Japan, herbs and spices were historically added to sake for both medicinal and flavor-enhancing purposes—much like aromatized wines in Europe. These blends were believed to be curative and also helped improve the taste of lower-quality sake.

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Description

There is a long history of adding herbs and flavoring to sake in Japan, the same way aromatized wines like vermouth came into being in Europe. They believed that herbs and spices blended with alcohol were curative and, for more pragmatic reasons, often served to make the wine or sake taste better.

VERMOUTH BOTANICALS
KABOSU: High Acidity Citrus Fruit
SANSHO: Japanese Peppercorn
YOMOGI: Japanese Mugwort
YUZU: Aromatic Citrus Fruit
UME: Japanese Green Plum

Special Notes: 2ND JAPANESE VERMOUTH, WITH THE ADDITION OF PLUMS AND OKINAWAN RAW CANE SUGAR.

Additional information

Brand

Oka Japanese Bermutto
Class

Other
Distillery

Oka Brand
Prefecture

Hyogo
SIZE

720 ml
Alcohol

18%

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