Less is sometimes actually more.
And especially in spring it can be fresh, fruity & also a little lighter...
The main thing is quaffable & palate-filling!

Our Japanese liqueurs are chilled to pour
Unlike here, in Japan, every drop that is not unmixed is a liqueur. Which doesn't mean there has to be a lot of alcohol involved. As with their artistic dishes, the Japanese also focus on drinks that are authentic, present and intensely flavourful - fresh, fruity and sometimes surprisingly light - with a variety of exciting combinations.

Sweet-sour & fresh
The Kyo Yuzu Nigori is a light Junmai Nigori with hand-pressed yuzu juice. A refreshing aperitif drink, with low alcohol content (7% Vol.) and a long-lasting finish. Pleasantly fruity on the nose and fresh and sweet-sour on the palate.

Racy & complex
The step up for yuzu lovers is called kabosu. The Kabosu no Susume is a light (4.5% Vol.), fruity and sweet junmai with hand-pressed kabosu juice. With its refreshing citrus taste and tart bitter finish also a perfect spring fruit liqueur.

Minty & fruity
The Aka Shiso looks extremely sweet because of its intense pink color, but it surprises naturally minty, refreshingly fruity and only slightly sweet. This shiso liqueur - with notes of dark berries, cassis, anise and liquorice - is really fresh and light (8% Vol.), a quaffable aperitif drink.

Strong & tangy
Not light but strong in taste, really sweet and with a complex, tangy note, the Ohako Umeshu convinces. This plum liqueur made from Gojiro plums - on a sesame-shochu base - is strongly reminiscent of marzipan and amaretto, and is perfect neat or on ice as a dessert drop or as an excellent cheese companion.

Pure, on the rocks, exciting mixed as KABOSU SOUR, KABOSUJITO or SHISO SPRITZ or served ice cold as sorbet: Enjoy the spring fresh & fruity - Japanese Style.

April 22, 2022