MARS Kasei White
JAPAN / HONSHŪ - NAGANO - Ref. 69992
- 0,70l
- 40%
- Packaging SANS
Born from the expertise of Mars Whisky, Kasei whisky (which translates into "Planet Mars") is now revealed in a new light. Featuring a white label with a more Japanese-inspired design that faithfully reflects its heritage and its purity, it boasts a subtly refined recipe. This blend of malts and grains has been reworked to offer an even more authentic expression of the Japanese style, gaining in balance and character.
Food & Whisky Pairings
Kasei’s roundness and finesse make it an ideal companion for fine dining:
Japanese Cuisine: Perfect with sea bream sashimi or shrimp tempura to highlight the floral notes.
Cheeses: Pairs surprisingly well with a Comté aged 12 to 18 months, whose richness complements the whisky’s silky texture.
Desserts: Pair it with a white-fleshed fruit tart (peach, pear) to echo its aromatic profile.
Cocktail: The Kasei Highball!
To showcase this new recipe in a traditional and refreshing way:
Recipe: 5 cl of Mars Kasei, topped off with very cold sparkling water (such as Perrier) in a tall glass filled with ice.
The finishing touch: A twist of fresh lemon zest to bring out the hint of smoke in the finish.
Born from the expertise of Mars Whisky, Kasei whisky (which translates into "Planet Mars") is now revealed in a new light. Featuring a white label with a more Japanese-inspired design that faithfully reflects its heritage and its purity, it boasts a subtly refined recipe. This blend of malts and grains has been reworked to offer an even more authentic expression of the Japanese style, gaining in balance and character.
Food & Whisky Pairings
Kasei’s roundness and finesse make it an ideal companion for fine dining:
Japanese Cuisine: Perfect with sea bream sashimi or shrimp tempura to highlight the floral notes.
Cheeses: Pairs surprisingly well with a Comté aged 12 to 18 months, whose richness complements the whisky’s silky texture.
Desserts: Pair it with a white-fleshed fruit tart (peach, pear) to echo its aromatic profile.
Cocktail: The Kasei Highball!
To showcase this new recipe in a traditional and refreshing way:
Recipe: 5 cl of Mars Kasei, topped off with very cold sparkling water (such as Perrier) in a tall glass filled with ice.
The finishing touch: A twist of fresh lemon zest to bring out the hint of smoke in the finish.
