Craft gin from the Tatsumi Distillery (Alchemiae) in Gujo Hachiman, Gifu Prefecture met Akaito saffron ®︎. It was born on the new moon day in November 2022. The beautiful yellow colour from the saffron, the elegant aroma and the flavour of juniper berries mixed with saffron, clean yet slightly spicy after taste – this limited production of special craft gin was well received by the lucky few customers who could purchase it. 【Sold out. Thank you very much. Unfortunately, there are no plans to restock.】

We have harvested this year’s Akaito Saffron®︎ in our Akaito Farm in Saga prefecture.

PARFUM SATORI’s latest perfume – Nobiyaka (Japanese word, meaning “freely” and “relaxing”) – uses Akaito Saffron ®︎ extract together with loquat and plum wine, which go well with saffron, resulting transparent fruity floral with a burst of fresh loquat and mellow plum wine.

Product details and online shop link: HERE

Breaking News.

“国産サフラン　赤い糸がつなぐ思い”

See the NIKKEI’s feature coverage of Akaito in the newspaper’s national edition of February 5, 2023.

Enquiries:
https://akaito.jp/contact/

Akaito Saffron chosen for gala 200% No Food Waste Dinner event at France Restaurant Week

Palace Hotel Tokyo and Esterre Chef Martin Pitalc Palomar will host a special dinner to experience the future of “sustainable” food. Called the 200% No Food Waste Dinner, it is rare dining experience that incorporates the concept of sustainability into every essence that makes up the course, such as the ingredients used, the cooking method, and the serving utensils. The dress code is black tie, evening dress or kimono.

Specifically for the occasion, Chef Palomar has created a wonderfully imaginative course menu. Akaito Saffron is honored to have been chosen as a key ingredient in the opening dish.

Fujinosuke gravelax, sea urchin and saffron geléer

For more information about the 200% No Food Waste Dinner and other events, please visit the France Restaurant Week web site at: https://francerestaurantweek.com/magazine/dnc_nofoodwastedinner/