Ingredients
Techniques
Description
The name 'Awa' (泡) means delicate, sparkling bubbles in Japanese.
Key Ingredients
The Awa Shiso also contains verjuice, which provides acidity and grape aromas. Red shiso is a Japanese plant with characteristics midway between mint and basil, with nutty and ginger notes and an aroma reminiscent of cherry.
Key Techniques
Awa Shiso may contain natural sediment due to minimal filtration after bottling; the bottle should be stored upright in the fridge for at least 30 minutes before serving to allow sediment to settle. Awa Shiso is a seasonal product made with fresh-harvested shiso, making each cuvée unique.
Tasting Notes
Awa Shiso's nose features a fresh, green, herbal aroma with a vegetal undertone and crispness from fresh shiso. Awa Shiso's palate shows a hint of fruit — cherry and blossom — alongside nuttiness and spiciness (black pepper). Awa Shiso's finish is dominated by pandan, with layered impressions of brioche and woody notes, and tannins that dry the mouth in a bright, refreshing way. The Awa Shiso also contains verjuice, which provides acidity and grape aromas. Red shiso is a Japanese plant with characteristics midway between mint and basil, with nutty and ginger notes and an aroma reminiscent of cherry.
Serving suggestions
Awa Shiso may contain natural sediment due to minimal filtration after bottling; the bottle should be stored upright in the fridge for at least 30 minutes before serving to allow sediment to settle. Awa Shiso should be stored in a dry, dark place at 3–4°C. Awa Shiso comes in a 750 ml bottle yielding 6 to 7 servings of 110–125 ml per glass. Awa Shiso is served ice cold at 3-6 degrees Celsius in a wide champagne glass.[1]
References
- [1]Producerproduct