Arak 40ml single serving size

It's small and cute, and you can drink it all in one go♪

Arak is made by distilling grapes and flavoring them with aniseed.
In Lebanon, it is drunk more often than wine, and is deeply connected to the diet.
White grape juice is left to sit for about a week, then distilled,
anise is added, and the distillation is repeated many times.
Once it has an alcohol content of about 30%, it is placed in a jar and left to sit for 1-2 years before being drunk.

It also has a deep connection with Japan, and Japanese shochu, which used to be called "araki sake", is said to have its roots in Lebanese arak, which was introduced to Japan via Nagasaki during the Edo period.
It is also known as "lion's milk" because it becomes cloudy when mixed with water, just like Greek "ouzo", Turkish "raki", and French "Ricard" and "Pernod".

*When drinking, first pour 1/3 of arak into a glass, then pour 1/3 of water.
This will make the arak cloudy.
The authentic Lebanese way to drink it is to add ice and make sure that the cloudy arak reaches the very edge of the glass before drinking.
In Lebanon, the general way to drink arak is to drink it little by little while eating, rather than drinking it all at once.

The manufacturer, Clos Saint-Thomas, is now a talented winery that has produced many international competition-winning wines, but it originally started out as an arak producer, and is so famous that in Lebanon, arak is known as Touma (Toma).

Be sure to check out the mosque-shaped bottle and the elaborate label design!