Sour makes you happy - get our citrus liqueurs in your glass!

Japan has over 150 citrus fruits. Hardly any other country can boast such diversity. This enormous number is mainly due to the fact that new hybrids and subspecies of citrus plants are constantly being created in Japan.

New varieties are mostly created in Ehime Prefecture, also known as Japan's citrus stronghold. Around 1,000 new varieties are planted every year at the "Institute for Citrus Fruits". Around ten of these actually produce delicious fruit. The prefecture even has an association of "citrus sommeliers". 

Citrus liqueurs play a major role in cocktails, as they can easily be used to conjure up beautiful acidic components in the glass. However, this genus is also a refreshing pleasure on ice or in long drinks.


The "Rocks" liqueur range from the Sakurao Brewery & Distillery

Lemon Rocks, Hassaku Rocks and Yuzu Rocks are fantastic liqueurs produced using a unique and patented double-scented method. Both juice and aromatic oil are extracted from the fruit. The natural fruit aroma oil is extracted from the fruit peel using steam distillation. At the same time, no acidifiers or flavorings are added. The result is a particularly natural taste.

Lemon Rocks is made from Setouchi lemons that are harvested particularly early. Green lemons have an intense aroma, a spicy taste and are more piquant than fully ripe lemons. 

Botanically speaking, the Hassaku is a type of orange that is grown exclusively in Japan. It tastes fresh, sweet and sour at the same time, like a mixture of orange and mandarin with a dash of lemon juice. The Hassaku Rocks Liqueur is terrific on the rocks.

For Yuzu Rocks only local yuzu fruits are used. The yuzu is also becoming increasingly popular here. It looks like an oversized lemon, but produces much less juice. The flesh is sour and aromatic, slightly bitter and juicy. The flavor of the yuzu is much more complex and intense, but not as sour as a lemon.

The Kabosu liqueur from Yatsushika Shuzo

The Kabosu fruit grows mainly in Oita Prefecture, and this is where the Kabuso liqueur from Yatsushika Shuzo is produced. The liqueur has a light green-golden color and a pleasant citrus note on the nose, reminiscent of a mixture of lemon and lime.

The slightly herbal base, on the other hand, makes you think a little of lemongrass. In general, Kabosu can be described as a fruit that is related to the yuzu, looks like a lime and tastes (in its natural state) somewhere between a lemon and a blood orange.

The Kabuso liqueur tastes absolutely thrilling and will make every liqueur and citrus fan melt away. It's easy to conjure up a gimlet, a classic cocktail: stir 5cl gin and 2cl Kabosu liqueur over ice and enjoy.

Dover Kinkan liqueur (kumquat)

Kumquats look like oval oranges, but are actually quite small, about the size of hazelnuts. They taste refreshingly tart, unobtrusively sweet, delicately bitter and have a crunchy bite.

Dover Kinkan liqueur has a great balance between sweetness and acidity. The peel and pulp are processed. As an ingredient for cocktails, this liqueur harmonizes perfectly with other citrus fruits such as lemon and grapefruit. Kinkan liqueur is versatile and was developed for the professional bar scene, but also for making pastries, sauces, confectionery and desserts.