KANEGASAKI Creme de Cassis Kubo
Cold maceration draws concentration and natural definition from cassis, without relying on added flavour or colour.
Fruit liqueur
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.
Cold-macerating cassis
Gentle extraction protects the fruit’s aroma and acidity from heat.
Shaping the fruit with beet sugar
Sweetness is added without pushing the fruit’s acidity and aroma into the background.
Concentrated, yet lifted by fruit acidity
The depth of cassis remains vivid, with acidity keeping the sweetness composed.
Cassis aroma, deep fruit and clean acidity
Ripe cassis opens generously, followed by concentrated fruit, with bright acidity keeping the finish clean.
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.
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.
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.
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