Aka-Oni Rosso Sweet Japanese Aperitif

Volume: 0.7 litres | Alcohol content: 18% | Chill filtration: Yes | Colouring: No

Special Features:

Aka-Oni Rosso takes a Japanese approach to the sweet vermouth style, using a base of rice-based drinks. Mirin made from the Konjiki no Kaze rice variety from Iwate is combined with shochu distilled from rice sake lees. The botanicals are selected to complement the aromas of koji, which is used in the production of Japanese rice-based drinks.

The main botanicals include Kuromoji, Tamushiba, rose, ginger and vanilla. Shiso and Sansho complement this selection, while wormwood and Kihada provide the bitter accents. Pronounced sweetness is thus set against bitterness. The liqueur contains 18% alcohol and comes in a 0.7-litre bottle.

Rosso can be enjoyed on its own, well chilled or over ice with orange zest. It offers a Japanese alternative to sweet vermouth in classic cocktails such as the Negroni and Manhattan. Topped up with soda or tonic water, it makes a refreshing, sparkling aperitif. Natural ingredients may settle without affecting its quality.

Tasting Notes:

• Nose: Woody aromas mingle with ripe citrus fruit on the nose. Delicate rose petals complement the fragrance, while ginger and pepper add a subtle spiciness.
• Palate: On the palate, velvety sweetness contrasts with the flavour of wormwood. Vanilla lends a creamy character, while ginger adds a gentle pungency to the combination.
• Finish: Peppery spice lingers through the long finish, accompanied by a subtle floral aftertaste.

Distillery/Bottler:

Kanegasaki Distillery is located in Iwate Prefecture and is operated by 株式会社K.S.P. Kazuma Oikawa founded the company in 2021 after discovering the diversity of international herbal liqueurs while working as a bartender in Tokyo. His work brings these experiences together with Japanese plants and regional ingredients.

Around 50 different species of herbs grow on the company's own KSP Medicinal Herb Farm. The distillery uses them alongside regional fruits to make liqueurs, also drawing on fruit and vegetables from the prefecture that would otherwise go unused. Growing its own plants is therefore a practical part of its work.

Facts: