The Empirical x Kaneshichi collaboration exemplifies the goals of Empirical: to combine traditions and techniques from around the world and connect people through deliciousness.
Due to local regulations we are unfortunately not able to ship this spirit to the U.S. and Canada.
In this collaboration spirit the nuanced, smoky, umami flavors of the katsuobushi play the lead. We’ve macerated the shavings in our vacuum-distilled ferment of barley-koji and malted barley , redistilling it and then resting the spirit for two weeks in ex-cognac barrels. The result is a deep, savory spirit.
Yusuke-san of Kaneshichi epitomises dedication to his craft and an ongoing pursuit of perfection. In this he celebrates the quality, attention care and constant innovation that constitutes the Japanese craftsman.
Lars had the honor of learning the rigorous process from Yusuke-san himself.
Every single part of his work, from slicing the bonito, to the careful cooking, tending the wood fires for four weeks of smoking, the meticulous mothering while the mold slowly transforms the loins from common arabushi to elegant honkarebushi.