The sweet potato honkaku shochu "Aka Kirishima" is
known for its
elegant, refined aroma and
gentle sweetness.
It pairs well with virtually any dish,
and as a true honkaku shochu,
it contains zero sugar※１, and zero purines※２.
Indulge in a moment of pure, comforting bliss.
*1 According to food labeling standards
*2 Less than 0.5 mg of purine per 100 ml is labeled as "0 purine."
New ways
to enjoy
Here are some unexpected
but delicious pairings.
Be sure to give them a try.
An unexpected pairing!
The perfect balance of refined sweetness and subtle bitterness
Why do Akakiri
and chocolate
match so well?!
The sweet and bitter notes of Aka Kirishima and dark chocolate enhance each other.
Why do Akakiri
and chocolate
match so well?!
The sweet and bitter notes of Aka Kirishima and dark chocolate enhance each other.
Akakiri + Chocolate
A new pairing idea from Cacaoken.
People are becoming increasingly focused on health, from strengthening immunity to improving their physical condition.
Cacao, the base ingredient of chocolate, is packed with polyphenols and antioxidants,
making it a popular health food.
It might seem like an unlikely combination, but it goes great with Akakiri.
Here are a few Akakiri and chocolate pairings to enjoy with someone special.
Recipes overseen by Cacaoken
A favorite from our female master blenders!
This idea of mixing Aka Kirishima with vanilla ice cream
is from our master blenders.
Turn your everyday snack into a slightly more grown-up dessert!
This idea of mixing Aka Kirishima with vanilla ice cream
is from our master blenders.
Turn your everyday snack into a slightly more grown-up dessert!
Recommended pairings!!
Enjoy the fragrant Akakiri similarly to wine
Aka Kirishima and rich cheeses compliment each other’s delicious flavors.
Aka Kirishima and rich cheeses compliment each other’s delicious flavors.
The salty and savory prosciutto and Aka Kirishima enhance each other’s flavors beautifully.
The salty and savory prosciutto and Aka Kirishima enhance each other’s flavors beautifully.
Food pairings
for Aka Kirishima
Aka Kirishima and the dishes
enhance one another,
making your meal
all the more festive.
Sage-steamed salmon and mushrooms
Recipe by: Chef Yasuhiro Watanabe
Recipe
Ingredients (4 servings)
- Salmon
- 200 g
- Mushrooms of your choice (this recipe uses nameko, button, maitake, and shimeji mushrooms)
- to taste
- Butter
- to taste
- Minced garlic
- to taste
- Fresh sage
- to taste
- Cherry tomatoes
- to taste
- Salt and pepper
- to taste
- Cut the salmon into bite-size pieces, halve the cherry tomatoes, and mince the garlic. Cut off the bases of the nameko and shimeji, then cut them and the maitake into bite-size pieces. Cut the button mushrooms in half.
- Place the cherry tomatoes, garlic, butter, and sage in a pot and cook over low heat. Once the butter melts, layer the ingredients in the following order: mushrooms, salmon, mushrooms, salmon, and mushrooms. Sprinkle with salt, cover, and cook over medium heat.
- Once the mushrooms release their juices, stir lightly and simmer covered for about 15 minutes until everything is cooked through. Season to taste with salt, add freshly ground pepper, and enjoy.
Quick tip
Add the nameko after layering in the other mushrooms. The gooey texture of the nameko helps bind the ingredients together. Even if the pot is full, the mushrooms will cook down as they simmer, so don’t hesitate to add plenty.
Herb-roasted cherry bream
Recipe by: Chef Yu Yin
Recipe
Ingredients (4 servings)
- Cherry bream (cut into 3 fillets)
- 1 fish
- Fresh herbs (oregano, dill, fennel)
- to taste
- Cherry tomatoes
- 5 tomatoes
- Lemon
- 1/2 lemon
- Herb salt
- to taste
- Olive oil
- to taste
- Pink peppercorn
- a pinch
- Coat the cherry bream with olive oil, then season it with herb salt. Tear the fresh herbs into bite-size pieces and spread them over the fish.
- Roll up 1 tightly from the side closest to you. Coat with olive oil, top with the fresh herbs, and sprinkle herb salt on top.
- Wrap 2 in aluminum foil and bake in the oven at 250°C for 15 minutes. Once done, remove it from the foil and cut into bite-size pieces.
- Lightly sauté the cherry tomatoes in olive oil, and plate with 3 and lemon.
- Finish by sprinkling on some pink peppercorn, and it’s ready to serve.
Quick tip
Using just one type of herb salt is fine, but combining two blends with different herbs will bring out even more flavor.
Tender Napa cabbage topped
with creamy ankake
Recipe by: Chef Chizue Yamagiwa
Recipe
Ingredients (4 servings)
- Napa cabbage
- 5 leaves
- Shiitake mushrooms
- 3 caps
- Canned crab
- 1 can
- Dashi mixed with the liquid from the canned crab
- 1 cup
- Salt
- a pinch
- Light soy sauce
- 1 tablespoon
- Mirin
- 1 tablespoon
- Milk
- 1 cup
- White miso
- 40 g
- Potato starch
- 1 tablespoon
- Water
- 2 tablespoons
- Cut the core of the Napa cabbage into large pieces and simmer in a pot with dashi, canned crab juice, salt, light soy sauce, and mirin. Next, add the leaves and simmer over medium heat for 15 minutes, then transfer to a warm platter.
- Add the crab and shredded shiitake mushrooms to the soup prepared in 1, then add milk and season with white miso.
- When the soup from 2 bubbles, add potato starch dissolved in water to thicken it. Pour a generous amount on top of the dish from step 1 and serve.
Quick tip
For a richer flavor, you can use pork or bacon instead of crab. You can also simmer the Napa cabbage in the creamy sauce instead of cooking it separately.
Best Way to Enjoy
Enjoy Akakiri in a variety of ways
to match your mood.
Basic Standard ways to enjoy
-
Clean and refreshing
with lots of ice -
Mixed with water
to bring out the sweetness -
Mixed with hot water
to enjoy the aroma
Sparkling!
With Carbonated Water
Red Kiri Ball
The fruity aroma and sweetness of Aka Kirishima combined with the tang of soda makes for a special beverage.
It goes great with meals.
Characteristics of honkaku shochu
Enjoy the sweet potato honkaku shochu
Aka Kirishima while being mindful of your health
in a delicious and healthy way.
honkaku shochu has zero sugar※1
Zero purines※2！
Free of sugar and purines and lower in calories than brewed alcohol, it’s the perfect choice for those who want to enjoy a drink even while on a diet.
- ※1
- According to Japanese food labeling act
- ※2
- Products containing less than 0.5mg of purines per 100ml can be labeled as "zero purines"
Supports clean arteries!
Studies show that drinking shochu in moderation can stimulate clot-dissolving enzymes and promote cleaner arteries.
- Source:
- “Doctor Mihara ikiiki kenko juku” by Hisashi Mihara
Passion to 100%
-
Made with 100% Kyushu-grown sweet potatoes.
The raw material for Aka Kirishima is the purple sweet potato "Murasaki Masari." -
We use Kirishima Rekkasui, a clear underground water from the Kirishima Mountains. -
The rice used to make the koji is 100% domestically produced. -
All products are produced 100% at our own factory in Miyakonojo City, Miyazaki Prefecture.
-
Aka Kirishima (1800ml)
- alcohol content
- 25%
- Volume
- 1800ml
- Suggested retail price
- 2,370 yen (excluding tax)
-
Aka Kirishima (900ml)
- alcohol content
- 25%
- Volume
- 900ml
- Suggested retail price
- 1,250 yen (excluding tax)
-
Aka Kirishima
Paper pack (1800ml)- alcohol content
- 25%
- Volume
- 1800ml
- Suggested retail price
- 2,350 yen (excluding tax)
-
Aka Kirishima
Paper pack (900ml)- alcohol content
- 25%
- Volume
- 900ml
- Suggested retail price
- 1,231 yen (excluding tax)