KANEGASAKI Creme de Framboise
Cold maceration draws concentration and natural definition from estate-grown raspberry, without relying on added flavour or colour.
Fruit liqueur
Maceration with estate-grown raspberry 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 estate-grown raspberry
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 estate-grown raspberry remains vivid, with acidity keeping the sweetness composed.
Estate-grown raspberry aroma, deep fruit and clean acidity
Ripe estate-grown raspberry opens generously, followed by concentrated fruit, with bright acidity keeping the finish clean.
Built around the bright acidity of estate-grown raspberry
The food affinities of KANEGASAKI Creme de Framboise carry no official recommendation from the producer either. They are organised around the raspberry aroma drawn out by cold maceration, and a bright acidity, in four directions.
Food-pairing science notes that raspberry aromatics tend to overlap with apple- and pear-family fruit, and with the roasted character of nuts. The apple character carried by the base spirit was used as an additional cue in organising all four directions.
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.
Related products
Only directly relevant products and Bacchus Global stories are shown.
Contact Bacchus Global for product documentation and trade information.
