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The Japanese Bitters are the world’s first aromatic bitters produced domestically and use only the best natural ingredients born in Japan’s nature. Basically, they come from the north to the southern part of the country’s archipelago and are harvested throughout the year.
Yuzu is a citrus fruit and plant native to southern Japan. It looks like a very small grapefruit with an uneven skin texture and can be either yellow or green depending on the degree of ripeness.
Shiso is the name for the Asian herb and herbaceous seed Preilla frutescens, commonly known as the mint herb.
Umami, a flavor rich in aromas, is one of the five basic flavors (along with sweet, sour, bitter, and savory). Umami translates as “pleasant & rich taste”.
Hinoki is one of the most elegant types of wood in Japan. It is a species of cypress that is considered sacred and only this region of the world develops it.
Sakura is the Japanese term for cherry trees. Cherry trees are different from other cherry trees. The main difference is that cherry trees do not produce fruit. Instead, they bloom with beautiful pink or white flowers every spring. Cherry trees are a sacred symbol of Japan.
Ingredients:
• Neutral Spirits (95%)
• Mizunara wood chips
• Yomogi
• Kibizatou
Mizunara is a widely known barrel, where whiskey is aged. One of the main reasons why Japanese whiskey is loved around the world is because of the barrel used. Aging on traditional Japanese wood, Mizunara, creates the flavor of oak. Yomogi, is a high-quality herb and is recommended for medicinal purposes. Since it has high beneficial properties, many people drink it as tea or visit Yomogi thermal baths. Both of these ingredients are extracted separately and blended into one. It is finished off with a smoky sweetness.
Ingredients:
• Neutral Spirits (95%)
• Yuzu peel
• Chilli peper
• Sugar
Yuzukosho is a spicy condiment, it is completely recreated as a liqueur. In terms of taste, the spicy sensation comes from Japanese chili pepper. From an aromatic point of view, Kito Yuzu is used directly from Tokushima Province, in southern Japan. It contains top-quality citrus yuzu, which give the liqueur an extremely exquisite aroma.
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