ALEXCIOUS

Enzyme Rich Unseeded Raisins Made from the Additive-free and Low-temp Drying Process

Pure Hokkaido Raisins

Serie Namm-a-la raisin products use two types of grape varieties: TABIJI - a red unseeded grape variety and NIAGARA - a white seeded grape variety both harvested in Yoichi, one of the famous vineyard districts in Hokkaido.

For Seeded Raisins→

Non-oil-coated

Raisins sold in the market generally contain antioxidants, preservatives, and sweeteners and applied with oil coatings. Not so many consumers are aware that the oil coating is supposed to be removed by blanching before eating.

100% Additive Free

Raisins from Sieir Namm-a-la are 100% additive-free. To obtain a stable eat-before period, we process them a little stiffer than regular raisins.

Unique Drying Process to Secure Enzymatic Power

Regular raisins lose natural enzymatic power by the high temperature of the drying process and oil-coat blanching. As we apply the low-temperature drying process on Serie Namm-a-la raisins less than 40 degrees C, the natural enzymes contained in the grape skins are all active in the raisins. They are the perfect food for those who are regularly taking enzymatic supplements for their health.

Raisins, a Natural Supplement

Enzymatic supplements sold in the market contain some stabilization materials to shape them in the form of capsules or tablets. Our natural raisins do not contain such additives to be free from the concerns taking unwanted. Raisins are rich not only in enzyme but also in attractive minerals and nutrients, which include glucose turning into energy as soon as taken, pentapeptide expected to help prevent brain loss such as forgetfulness, resveratrol thought to assist a long life. Further, raisin skin contains potassium, iron, and anthocyanin good for the eyes, and raisin seed contains proanthocyanins, said to be effective in removing active oxygen. Fresh grapes, of course, contain those ingredients, but the majority component is water. Raisins are far better in both efficiency and ease of ingestion.

Recommended Servings

Serie Namm-a-la's raisins go well with wine, hard liquor such as whiskey, brandy and rum, and Japanese sake. Besides liquors, TABIJI is good with coffee and NIAGARA with tea. The tough texture of Serie Namm-a-la's raisins is excellent with crunchy granola and especially chocolate. Eating with smooth and creamy cheeses, such as well-aged Brillat-Savarin, is also recommended.

Because the pericarp enzymes are all alive, they have excellent ability to wake up yeast in bread and confectionery making. Regular raisins are low in yeast contents and generally discarded after yeast raising process. Serie Namm-a-la raisins hold a deep taste even after yeast raising, so you may mix the used raisins into the dough and bake it to make delicious raisin bread.