084 FENNELS

At the beginning of August, the bronze and green fennel plants found here and there at Mitosaya start to produce small seeds from their yellow flowers. The seeds, which are still soft when they first appear, have a sweet and refreshing taste that is indescribably appealing.

When the sun goes down in the evening, we go around the site and harvest the seeds. The seeds are small so we can't harvest many, but we still managed to harvest about one kilogram over two weeks. We soak them in low-alcohol rice spirits for a long time before distilling them.

On the other hand, fennel has a fragrant aroma not only in the seeds but also in the roots, leaves and flowers. In particular, the thin, thread-like leaves that spread out like bird wings have a fresh scent that is different from the seeds, and are an essential herb for flavoring oven dishes such as herb-grilled fish. The following spring, the leaves were harvested when they were lush and distilled water was made by steam distillation.

After that, when diluting the product, instead of using regular water, we used this distilled water to combine the scents of two different seasons of fennel into one. Fennel's was created over the course of a year by combining the charms of fennel.

A small amount of pear brandy is added to the base.

Its fresh yet rich flavor is perfect for refreshing you, and you can also use it to flavor grilled dishes.

Product: Brandy Contents: 100ml / 500ml
Ingredients: Fennel, pear (Hosui, Isumi City, Chiba Prefecture), rice spirits Alcohol content: 42%

Artwork by Ryota Nishimoto

At the beginning of August, the bronze fennel and green fennel here and there in mitosaya start to produce small seeds from the yellow flowers. The seeds, especially when they are still tender, have a sweet and refreshing taste in the mouth that is indescribably attractive.

In the evening, when the sun is shining, we go around the site and harvest the seeds. The seeds are small, so we don't get a lot, but we still managed to get about a kilo of seeds over the course of two weeks. They are slowly macerated in low alcohol rice spirits and then distilled.

Fennel, on the other hand, is aromatic not only in its seeds but also in its roots, leaves, and flowers. In particular, the thin, thread-like leaves, which spread out like the wings of a bird, have a fresh aroma that is different from that of the seeds, making it an indispensable herb for flavoring oven dishes such as herb-roasted fish. In the spring of the following year, the leaves were picked when they were thick and steam distilled to make distilled water.

The distilled water is then used to dilute the product, instead of the usual water, to create a single scent of two different fennels at different times of the year. Over the course of a year, I combined the charms of fennel to create Fennels.

Some pear brandy is added to the base.

The flavor, which is equal parts refreshing and deep, is perfect for refreshment, or try using it to flavor grilled dishes.

Item: Brandy
Contents: 100ml / 500ml
Ingredients: Fennel, pears (from Isumi City, Chiba Prefecture, Toyosui), rice spirits
Alcohol content: 42%.

Artwork by Ryota Nishimoto