Miyoshino Shuzo, makers of Hanatomoe, are determined to have every last bit of the rice grown to make their sake and the ume used to make their sake-based ume-shu consumed… so they’ve turned what’s left over into kasu ice cream and ume sorbet!
They only use rice grown in the region under contract, as part of their philosophy of linking sake brewing part with local agriculture.
It’s also not your average kasu ice cream, as it’s made with aged kasu, cane sugar and kuzuko (kudzu starch) for texture, and has just 1% alcohol. The ume sorbet is made with the leftover fruit plus unsweetened ume-shu to add complementary acidity, and contains 3% alcohol.
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A delicious way to use up by-products that would otherwise be discarded!
長期熟成酒粕の酒粕アイス/梅酒の果実そのままに梅実ソルベ販売開始 (Hanatomoe site, 23 July 2024, Japanese)
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