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KANEGASAKI Creme de Cassis Kubo

Original bottle illustration — Bacchus Global
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KANEGASAKI · Kanegasaki Herb Liqueur Distillery · Kanegasaki, Iwate

KANEGASAKI Creme de Cassis Kubo

Cold maceration draws concentration and natural definition from cassis, without relying on added flavour or colour.

Thailand · Product information

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

Fruit liqueur

CategoryFruit liqueur
OriginKanegasaki, Iwate
BaseBrewing alcohol
SignatureCassis maceration
ABV20%
Volume500 ml

How it is made

Maceration with cassis at the centre

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

01

Cold-macerating cassis

Gentle extraction protects the fruit’s aroma and acidity from heat.

02

Shaping the fruit with beet sugar

Sweetness is added without pushing the fruit’s acidity and aroma into the background.

The result

Concentrated, yet lifted by fruit acidity

The depth of cassis remains vivid, with acidity keeping the sweetness composed.

Taste profile

Cassis aroma, deep fruit and clean acidity

Cassis aroma, deep fruit and clean acidity

Ripe cassis opens generously, followed by concentrated fruit, with bright acidity keeping the finish clean.

READ & DISCOVER · 3 QUESTIONS

See how cassis acidity is retained.

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

03/ 03

You can refer to the text as you answer

Question 1

Which fruit is macerated?

  1. Cassis
  2. Raspberry
  3. Mango
Read the answer and explanation

Correct answer: A — Cassis

Cassis is the central fruit in this liqueur.

Read the relevant passage

Question 2

How is the fruit macerated?

  1. By prolonged boiling
  2. At low temperature
  3. By carbonic fermentation
Read the answer and explanation

Correct answer: B — At low temperature

Cold extraction helps preserve its aroma and acidity.

Read the relevant passage

Question 3

Which sugar shapes the sweetness?

  1. Only brown sugar
  2. Only lactose
  3. Beet sugar
Read the answer and explanation

Correct answer: C — Beet sugar

Beet sugar leaves room for the cassis acidity.

Read the relevant passage


Food affinities

Built around concentrated cassis and a clean acidity

The food affinities of KANEGASAKI Creme de Cassis Kubo carry no official recommendation from the producer either. They are organised around the concentration that cold maceration draws from cassis, and a clean acidity, in four directions.

Deep fruit character layered with red meatDuck simmered jibuni-style, yam neua yang (grilled beef herb salad), roast duck with orange sauce. The deep character of cassis runs in the same direction as the richness of red meat.
A clean acidity that cuts fatPork grilled with yuzu pepper, laab moo (herbed minced pork), liver pâté. The acidity of cassis lightens the weight of fatty pork and liver.
Drawn toward berry aromaticsSimmered purple sweet potato, mangosteen salad, blue cheese and walnut salad. The concentrated berry aroma echoes deep-coloured fruit and aged, salty ingredients.
An echo of the beet-sugar structureGrilled miso-glazed tofu skewers, gaeng pa (clear, spicy curry), olives and nuts. The clearly defined sweetness from beet sugar meets dishes that let the ingredient itself lead.

Food-pairing references note that cassis aromatics tend to overlap with berry-family fruit and the roasted character of red meat. The high acidity drawn out by cold maceration was used as the axis for matching with rich dishes.

Pairing guide — Umeshu

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

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