We have to admit that Japanese liqueurs have found their place in our drinking habits. This is evidenced by the use of the term “umeshu”, which has become commonplace for anyone with even the slightest interest in spirits. 

umeshu is made by infusing whole plums in various alcohol bases. Here, a domestic preparation using shochu and brown sugar in candy form.

Different alcohol bases can be used to make these liqueurs: sake for lightness, shochu for extra support with its higher alcohol content, but most of the time, neutral alcohol is used so that only the fruit aromas stand out. In the case of the products we're interested in today, it's awamori that's used, and this is rare enough to merit some explanation.

Awamori as a base for Seifuku liqueurs
Awamori is the traditional spirit of the Okinawa archipelago, distilled at around 30° (up to 60° in some versions). It's made from indica rice and black koji, or “kōji awamori”, the scientific name given to it after its discovery in the world of awamori!Intended to be aged for several years, awamori is traditionally aged in earthenware jars.

Consumed neat or diluted with water, it offers rich, complex and somewhat rustic flavors. This unique character is now at the heart of Seifuku Shuzo's new liqueurs.

The Seifuku Shuzo distillery
Founded in 1942 on the island of Ishigaki, Seifuku Shuzo is a pillar of local tradition. With emblematic products such as Awamori Jikabi or Vintage at 43° and aged for 3 years, it perpetuates ancestral know-how by practicing direct-heating distillation, for example.Seifuku Shuzo specializes in the production of traditional Okinawan awamori.

Seifuku Shuzo has won numerous awards. It is recognized by professionals for its spirit of innovation, particularly in this series of liqueurs. This bold range combines awamori with some of Okinawa's most emblematic ingredients, including shiiquasa, shouga and natsumikan.A range of 4 liqueurs produced on an awamori base.

Authentic creations whose packaging reflects the classic codes of the region's traditional bottles.

Two references with typical Okinawan flavors

Shiiquasa: 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.Seifuku Awamori Shiiquasa - an anthology of Okinawan citrus fruits!

Shouga: shouga is the Japanese name for ginger. This one comes from Okinawa. Its taste is quite similar to the one we know, but it's slightly lighter in aroma and more spicy.Seifuku Awamori Shouga - Spicy, with a refreshing acidity!

And two more classics: Ume and Yuzu

Yuzu: Yuzu is a citrus fruit that everyone knows by now. About the size of a lemon, it is a highly prized condiment used in many preparations, including famous liqueurs. It brings complex aromas of citrus fruits, grapefruit, orange, lemon, lime, etc...Seifuku Awamori Yuzushu - Refreshing, lively and super-precise!

Ume: Nanko plums are native to Wakayama. This plum has a thin, orange-red skin and juicy, tangy flesh.Seifuku Awamori Umeshu - Not very sweet, gourmet, with a nice acidity!


How to serve: These liqueurs are less sweet and less alcoholic than those we're used to in the West. They can be enjoyed on their own, from aperitif to dessert, and you can imagine all sorts of associations with dishes: Yuzu and fish, Umeshu and galette des rois, Shiiquasa and vanilla ice cream... They are also interesting as digestifs, to end a meal on a pretty fruity note. Above all, they make wonderful bases for cocktails: yuzu and gin, umeshu and whisky, or shouga and pisco. These are just a few examples, and don't hesitate to share your experiences with us!

Please note: the Japanese name for this type of product is “Kajitsushu”. We tend to simplify things by calling them “liqueurs”, but it's important to remember that this term is governed by very specific regulations in France: a liqueur in the strict sense of the term must contain more than 15% alcohol by volume and more than 150g of sugar per liter. Kajitsushu is often below these values, but simplifying it to “liqueur” makes it easier to talk about.