The unique flavor of nigawamogi is accompanied by the oriental aroma and subtle sweetness of star anise and aniseed, and the fresh aroma of fennel and hackberry, with a slight lingering elegant scent of roses.
YASO Absinthe's regular lineup, Prototype 03, was distilled together with wormwood and spices, then soaked with herbs to extract color and add flavor.
This time, however, we distilled the wormwood, aniseed and star anise separately and blended them together. By looking at the cutting position more closely, we have made some modifications to the distillation method to bring out the delicate aroma of the rose when combined with the rose.
Three different types of wormwood are used, each from a different region. Bulgarian wormwood has a fruity flavor. The combination of Bulgarian and domestic wormwood, which has a unique bitter taste and a slightly floral element, is used to give depth to the flavor.
Star anise and aniseed are adjusted in two amounts to extract a gentle sweetness.
I adjusted the temperature rise for both the nigamogi and the aniseed and star anise, being careful not to add too much heat to the mixture, which would cause the flavor to become too savory.
Japanese hacca and fennel are each distilled separately and added in small quantities. Unlike Prototype 03, this time the herbs were not macerated after distillation, so the addition of distilled Japanese hacca and fennel tightens the overall flavor and gives a clean aftertaste.
The distillates from which the desired taste and aroma were extracted were blended to achieve the desired balance of taste and volume of aroma, and finally rose petals were soaked to extract a fragrance that combines delicate green elements and a sense of luxury.
The rose used is Sahime, an edible rose. It has a fresh, fruity aroma reminiscent of a bouquet of flowers, and is characterized by its well-balanced florality and smooth taste.
The best way to drink it is to add water to the standard and enjoy the cloudy white color, or to mix it with tonic or soda.
<Ingredient Name
［Wildflowers]
Mugwort, turmeric, dokudami, lotus leaf, ginseng, ginseng, Chinese ginseng, Chinese ginseng, Hypericum erectum, Kumazasa, dandelion root, reishi, amachazuru, tochu leaf, plantain, kanzo, pine leaf, nandina leaf, amadokoro, tsuyu weed, tsuruna, maca, tongkat ali, habuso, pigeon pea, horsetail, and loquat leaf, Lakanka, Chinese juniper, wolfberry, lentil, peach leaf, Ginkgo biloba, ginkgo biloba, gentian, fig leaf, safflower, ezo-ukogi, enmei, molokheiya, Japanese mugwort, red mulberry, wolfberry leaf, oyster leaf, chamomile, quince, shiso leaf, mulberry leaf, Chinese megus tree, Deseki ginseng, kikyo root, jujube, salacia, matatabi, ebisu grass seed, red ginseng, agaricus, rooibos, amla nut, onion hull, cat's claw
［Fruits]
plum, kumquat, fig, tangerine, pineapple, apple, grape, melon, lemon, grapefruit, apricot
［Vegetables]
Capsicum, ginger, shiitake mushroom, carrot, onion, parsley, cabbage, burdock, bean sprout, garlic
［Seaweeds.]
Kelp, funori (seaweed)
［Botanicals]
Aniseed, star anise, wormwood, fennel, Japanese huckleberry, rose
Product Information
Content: 700ml
Alcohol: 54%.
Price: 8,580 yen (tax included)
