Nihonshu (日本酒) is the real name for sake, or rice wine. It is basically the Japanese version of gin or whiskey, and is made from fermented sugar and starch. The quintessential Japanese drink, its origins go back centuries and its use is both ceremonial, religious, and recreational. Nihonshu has many connoisseurs and its manufacture is like an art form.
But here’s some Nihonshu that is certainly not traditional. “Ice Cream Magic” (アイスにかける魔法) is aiming for the same sort of market Bailey’s has cornered effectively. Made from Hokkaido rice and matured at room temperature for three years, this dark amber colored Nihonshu has a taste like brown sugar and an alcohol content of 17.5%.
Released by Kobayashi Miki in August 2009 for a strictly limited run of 500 bottles, consumers pour this syrupy juice over vanilla ice cream for a potent after-dinner treat. 180ml of “Ice Cream Magic” sets you back $11.
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