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KSARAK 700ml
KSARAK 700ml
Regular price
¥4,587
Regular price
Sale price
¥4,587
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per
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Arak is a distilled alcoholic drink that has been popular in Lebanon for a long time.
It is made by distilling grapes and flavoring them with aniseed, and is more essential to the daily dining table than wine in Lebanon.
White grape juice is left to sit for about a week before being distilled, and anise is added and distilled several times.
After that, when the alcohol content reaches about 30%, it is bottled in a jar and aged for 1 to 2 years.
This "Kusarak" is a high-grade product that is aged in a jar for 2 years using traditional methods, and has an alcohol content of 53%.
It is a particularly high-quality bottle of arak.
Arak has the characteristic of becoming cloudy white when water is added, and is also known as "lion's milk".
There is also a theory that the roots of Japanese shochu lie in Lebanese arak.
It is said that it was introduced to Japan through Nagasaki during the Edo period, and shochu was called "araki sake" at the time.
[How to drink it the Lebanese way]
1. Pour about 1/3 of the arak into a glass.
2. Add the same amount of water and the arak will turn cloudy white.
3. Finally, add ice and pour to the very brim of the glass to finish.
The Lebanese style is to enjoy it little by little with your meal.
It is made by distilling grapes and flavoring them with aniseed, and is more essential to the daily dining table than wine in Lebanon.
White grape juice is left to sit for about a week before being distilled, and anise is added and distilled several times.
After that, when the alcohol content reaches about 30%, it is bottled in a jar and aged for 1 to 2 years.
This "Kusarak" is a high-grade product that is aged in a jar for 2 years using traditional methods, and has an alcohol content of 53%.
It is a particularly high-quality bottle of arak.
Arak has the characteristic of becoming cloudy white when water is added, and is also known as "lion's milk".
There is also a theory that the roots of Japanese shochu lie in Lebanese arak.
It is said that it was introduced to Japan through Nagasaki during the Edo period, and shochu was called "araki sake" at the time.
[How to drink it the Lebanese way]
1. Pour about 1/3 of the arak into a glass.
2. Add the same amount of water and the arak will turn cloudy white.
3. Finally, add ice and pour to the very brim of the glass to finish.
The Lebanese style is to enjoy it little by little with your meal.
| Product details | |
|---|---|
| Name (original language) |
Ksarak |
| Alcohol classification | Brandy |
| Alcohol content | 53% |
| Raw materials | Grapes, aniseed |
| Producer | Chateau KSARA |
| Origin | Lebanon |
| Contents | 700ml |
| Importer | M&P Co., Ltd. |
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