A liqueur made from umeboshi. These are Japanese plums, hand-picked in Wakayama, soaked in cold water, then salted and kneaded so that the salt impregnates the fruit perfectly, before being dried for 4 to 5 weeks. A superb cocktail base 天吹 梅干しサワー 天吹酒造（佐賀県） <span...

She is lively and tangy, sweet, but remarkably balanced by the natural acidity of the fruit that is found thanks to the low filtration. It is marked by almond, especially the nose, and plum. A rich Umeshu thanks to a kight filtration にごり梅酒　麻原酒造（埼玉県） 50cl ....

With a lovely acidity and liveliness, this unfiltered Yuzu liquor has become over time a real bestseller. Very surprising as can be all liquors from Asahara Shuzo, it has the peculiarity to let the fresh and Clean palate, despite an amazing aromatic persistence. Marked by the flavours of citrus fruits <span...

Yet there is much alcohol in the liquor! With this low filtration, this liqueur keeps all the characteristics of the fruit and it really feels like biting into a fresh apricot. Gourmand, jammy, it evokes the flavours of fruit nectar にごり杏子酒　麻原酒造（埼玉県） 50cl ....

Very interesting because totally different citrus that we know in the West, Nigori Mikanshu. It also reveals notes of corn, and mostly beautiful feeling of mangoes and passion fruit. Marked by flavours of oranges, mandarines and clementines にごり蜜柑酒　麻原酒造（埼玉県） <span...

Supported by a long tradition of cherry trees. First for the ornamental effect of its flower, yet also used for culinary purposes. The flowers used come from the mountains of Yoshino, the most famous of the Sakura regions in Japan. An incredibly light liqueur さくらキラキラ　北岡本店（奈良県） <span...

This liqueur is made exclusively from Nanko plums harvested in Kishu and awamori. Little sweetness and accentuated acidity 請福梅酒　請福酒造（沖縄県） 72cl - alc 12% vol.

This liqueur is made exclusively from Okinawan ingredients. It is composed of awamori, yuzu juice and shiiquasa, a small citrus fruit typical of the northern archipelago. All these ingredients, delicately selected and processed, create a harmonious blend of acidity and bitterness, all with exceptional mastery. Refreshing without being...

Shouga is the Japanese name for ginger. It comes from Okinawa. Its taste is quite similar to the one we know, but it is slightly lighter in aroma, while expressing more of the spices. This liqueur combines lemon and ginger to deliver a perfect balance of spice, acidity and freshness. It's a lively, invigorating liqueur that's ideal for cocktails. <br...

Shiiquasa is a citrus fruit grown in southern Japan, mainly in Okinawa. It is a fruit similar to a lime, harvested for its sweet, tangy juice, which is used mainly as a condiment. A comforting texture 請福シークワーサー　請福酒造（沖縄県） 72cl - alc 12% vol.

An umeshu made from 4-year-old sake in which Nanko plums are infused. The sweetness on the palate is well controlled and balanced by persistent acidity. An umeshu to be served warm, at room temperature or chilled. Umeshu on an aged sake base 悠久の梅酒 雫 四年熟成古酒仕込　金門秋田酒造（秋田県 <span...

Kameman, known for its sake from aïgamo-grown rice, provides us a very nice umeshu, on a sake base of course. An amber color with red-orange glints, a nice sweetness, with a good acidity. To enjoy fresh, for aperitif or at the end of meal, but also on selected food pairings. The...