Anisette

Japanese: アニゼット
Anisette
A type of liqueur. It is made by adding anise, coriander, cinnamon, and other herbs and spices to spirits (distilled alcohol), distilling with orange peel, and then adding spirits, syrup, and water to make the final product. It is a colorless, transparent, sweet liqueur with an alcohol content of about 25%. It was first released in 1755 by Marie Brizard in Bordeaux, France. It is produced in France, Italy, Spain, and other countries.

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:
リキュールの一種。スピリッツ(蒸留酒)にアニスのほか,コリアンダーやシナモンなど数種のハーブ,スパイスを配し,オレンジピールを加えて蒸留,それにスピリッツとシロップ,水を加えて製品にしたもの。無色透明の甘口のリキュールで,アルコール度数は25度前後。1755年にフランスのボルドーでマリー・ブリザール社によって発売されたのが最初。フランスのほかイタリアやスペインなどで作られている。

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