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Fruit Japanese Liqueurs

Although the most famous liqueurs are umeshu and yuzushu, there are many other liqueurs made from a wide variety of ingredients such as tangerine, apricot, peach, mango, and cherry blossoms. All these liqueurs are elaborated from the maceration of the ingredient(s) in alcohol and sugar. With a rather low alcohol content, around 12%, they can be enjoyed on different occasions such as an aperitif, dessert, or as an ingredient in a cocktail.

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