Japanese Orchard: Kaki Loves Shochu
Sep 10, 2026
Unfortunately, summer is slowly coming to an end, and instead of light, refreshing drinks, it’s time to gradually switch to something a bit more aromatic in our glasses. The changing of the seasons can be wonderfully enhanced with the right flavors. One fruit that fits perfectly into this time of year is the kaki, known as a persimmon in English. In Japan, it’s an integral part of fall. When the fruits ripen and glow with their vibrant orange color on the trees, they’re just as closely associated with the season as apples, pears, or pumpkins are here. Persimmons are eaten fresh, used in desserts, or traditionally dried as “hoshigaki.” But their sweet, mellow, and almost honey-like flavor also makes them a wonderful ingredient for drinks.
For our fall cocktail, "Japanese Orchard," persimmon meets Fukuro Shochu. This barley-based shochu offers a pleasantly smooth profile with lovely barrel notes, providing the drink with an exciting base without overpowering the fruit. Dover Persimmon adds the characteristic persimmon flavor, while Lillet lends the cocktail additional fruitiness and an elegant, slightly bittersweet note. Finally, a few dashes of rhubarb bitters provide a subtly tart counterpoint. The result is a drink that straddles the seasons beautifully: fruity and elegant, yet already imbued with the aromatic warmth we begin to crave on those first cooler evenings.
Japanese Orchard
- 4 cl Fukuro Shochu
- 2 cl Lillet
- 1.5 cl Dover Persimmon Liqueur
- 3 dashes rhubarb bitters
Place all ingredients in a mixing glass with plenty of ice and stir until cold. Then strain into a pre-chilled coupette or Nick & Nora glass. If desired, garnish the drink with a thin slice of fresh persimmon.
Cheers & Kanpai!
