Bacchus
LINE
AKA-ONI ROSSO Sweet Vermouth
Original bottle illustration — Bacchus Global
This illustration supplements the product information and is not a photograph of the actual product. Details such as the bottle’s shape, colour and label may differ from the actual product. This page is provided for informational purposes only and is not intended to encourage the purchase or consumption of alcoholic beverages.
ONI · Kanegasaki Herb Liqueur Distillery · Kanegasaki, Iwate

AKA-ONI ROSSO Sweet Vermouth

Built on hon-mirin and infused with wormwood and Japanese botanicals, this reimagines vermouth without grapes through rice sweetness and herbal bitterness.

Thailand · Product information

Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global

Japanese sweet vermouth
CategoryJapanese sweet vermouth
OriginKanegasaki, Iwate
BaseHon-mirin
SignatureRice-derived vermouth
ABV18%
Volume700 ml
Listen

Sweetness and bitterness in one bottle

Aya and Kenji explore the mirin foundation, botanical aromas and layers of bitterness in AKA-ONI ROSSO. Approx. 8 minutes 22 seconds.

How it is made

Building herbal layers on a rice foundation

Its character comes from the way the main ingredient meets the base spirit. Two choices are central to the result.

01

Using hon-mirin and sake

Rice-derived sweetness and savoury depth create a lower centre of gravity than wine.

02

Macerating botanicals separately

Wormwood anchors individually extracted ingredients, which are then layered.

The result

Rice roundness and herbal bitterness

Rounded hon-mirin sweetness meets herbs, spice and wormwood bitterness in a deep, warming finish.

Taste profile

Japanese sweet vermouth

Japanese sweet vermouth

Rounded hon-mirin sweetness meets herbs, spice and wormwood bitterness in a deep, warming finish.

READ & DISCOVER · 3 QUESTIONS

Distinguish rice sweetness from herbal bitterness.

Use three clues on this page to check the product information.

03/ 03

You can refer to the text as you answer

Question 1

What does the product-facts panel name as the base?

  1. Hon-mirin
  2. Only red wine
  3. Only barley shochu
Read the answer and explanation

Correct answer: A — Hon-mirin

The product facts list hon-mirin as the base.

Read the relevant passage

Question 2

Which herb anchors the bitterness?

  1. Coffee
  2. Wormwood
  3. Matcha
Read the answer and explanation

Correct answer: B — Wormwood

Wormwood forms the bitter herbal backbone.

Read the relevant passage

Question 3

How does the finish combine its flavours?

  1. Only sharp fruit acidity
  2. Neutral spirit without flavour
  3. Rounded sweetness with herbs and spice
Read the answer and explanation

Correct answer: C — Rounded sweetness with herbs and spice

Hon-mirin sweetness meets herbal and spice bitterness.

Read the relevant passage
Food affinities

Where round sweetness meets herbal warmth

These pairings are not combinations stated officially by the producer; they are a reading drawn from the characteristics recorded on this product page.

Round sweetness meeting glazed, sweet-savoury dishesHoney-glazed pork and other caramelised, sweet-savoury dishes align with the rounded hon-mirin sweetness, as do Thai grilled chicken with its sweet-savoury sauce and Japanese teriyaki chicken or mitarashi dango.
Herb and spice bitterness meeting warmly spiced dishesGingerbread and other warmly spiced Western baking share a direction with the wormwood and spice bitterness, alongside Thai massaman curry’s cinnamon and cardamom and the toasted root-vegetable notes of Japanese kinpira gobo.
A deep, warming finish meeting fermented richnessBeef stew and other slow-braised Western dishes share the same lingering warmth as the finish, as do Thai panang curry and Japanese miso-braised pork.
Rice-derived roundness meeting grain and root vegetablesRoasted root vegetables draw out natural sweetness in the same way as the rice’s lower centre of gravity, alongside Thai rice porridge (khao tom) and Japanese chikuzen-ni simmered root vegetables.

This pairing rationale draws on the following reference books: Following the harmony and balance concepts in “Logical Pairing,” the round sweetness aligns with a dish’s sweet-savoury character while herbal bitterness balances richness in warm dishes; “The Science of Food Pairing” frames roasted and herbal aromas as resonating in a shared direction.

Pairing guide — Shochu & Selected Spirits

The producer

Kanegasaki Herb Liqueur Distillery in Kanegasaki, Iwate

Kanegasaki Herb Liqueur Distillery is based in Kanegasaki, Iwate. For this liqueur, it brings ingredient selection and established production craft together in a distinctly Japanese expression.

Official producer website

Related article｜Culinary Ferment Behind the Bar: Soy Sauce and Mirin at Tokyo International BarShow 2026

Related products

Related products

Related productsAO-ONI DRY VermouthJapanese dry vermouthRelated productsWAKA HAJIME Japanese AperitifJapanese herbal liqueurRelated productsWAKA ITSUKI Japanese AperitifJapanese herbal liqueur

Only directly relevant products and Bacchus Global stories are shown.

Related reading

KANPAI Makers’ Choices No.11

No.11: Precision Over Uniformity

Related product information

Read the story

Related stories

Related articleRedefining Bittersweet: Kanegasaki Herbal Distillery, Combier, and the Architecture of AmaroBacchus Global · English
For restaurants and retailers

Contact Bacchus Global for product documentation and trade information.

Make a trade enquiry
Englishไทย日本語
This page is provided for product information and reference only. Bacchus Global Co., Ltd. does not encourage underage drinking. Please drink responsibly.

Age Verification

This website contains information about alcoholic beverages and is intended for audiences aged 20 and above. Please confirm your age to continue.

Enter
Exit