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KSARAK 350ml
KSARAK 350ml
Regular price
¥2,629
Regular price
Sale price
¥2,629
Unit price
/
per
Tax included.
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Arak liquor made by distilling grapes and flavoring with aniseed.
In Lebanon, it is drunk more often than wine and is deeply connected to the diet.
After letting the white grape juice sit for about a week, it is distilled and aniseed, then distilled again and again.
When the alcohol content reaches about 30%, it is put in a pot and left to rest for 1-2 years before being drunk.
It has a deep connection with Japan, and Japanese shochu, which used to be called "arakizake," is said to have its roots in Lebanese arrack, which was brought to Japan via Nagasaki during the Edo period.
It is also called "lion's milk" because it becomes cloudy when mixed with water, just like Greek "ouzo" and "Turkish raku" and French "Ricard" and "Pernod".
In addition, it is said that the higher the alcohol content, the higher the quality.
Alcohol content is 53%, which is quite a high-end product.
* When drinking, first put Kusarak in a glass
Pour 1/3 and pour water at a rate of 1/3.
Then the arrack becomes cloudy.
The authentic Lebanese way of drinking is to add ice at the end and make sure that the cloudy arrack reaches the edge of the glass before drinking.
In Lebanon, it is common to drink arrack liquor little by little while eating, rather than drinking it all at once.
In Lebanon, it is drunk more often than wine and is deeply connected to the diet.
After letting the white grape juice sit for about a week, it is distilled and aniseed, then distilled again and again.
When the alcohol content reaches about 30%, it is put in a pot and left to rest for 1-2 years before being drunk.
It has a deep connection with Japan, and Japanese shochu, which used to be called "arakizake," is said to have its roots in Lebanese arrack, which was brought to Japan via Nagasaki during the Edo period.
It is also called "lion's milk" because it becomes cloudy when mixed with water, just like Greek "ouzo" and "Turkish raku" and French "Ricard" and "Pernod".
In addition, it is said that the higher the alcohol content, the higher the quality.
Alcohol content is 53%, which is quite a high-end product.
* When drinking, first put Kusarak in a glass
Pour 1/3 and pour water at a rate of 1/3.
Then the arrack becomes cloudy.
The authentic Lebanese way of drinking is to add ice at the end and make sure that the cloudy arrack reaches the edge of the glass before drinking.
In Lebanon, it is common to drink arrack liquor little by little while eating, rather than drinking it all at once.
| Product Details | |
|---|---|
| Name (original) | Ksarak |
| Liquor classification | brandy |
| Alcohol degree | 53% |
| raw materials | grapes, aniseed |
| Producer | Chateau KSARA |
| production area | Lebanon |
| Internal capacity | 350ml |
| Importer | M&P Co., Ltd. |
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