Products / Sour Mix

Sour Mix

Whole-fruit sour base — pulp in the bottle. At 1:4 with soda the pulp rises, so you do not need to add lemon slices. Built for the izakaya rail and home bar.

Sizes: 500 ml / 720 ml / 1,800 ml
Serve: Mix 1:4 with soda (one part Sour Mix to four parts soda). Also good with ginger ale, cola, or black tea.

Story

When lemon-sour bases became common at home and in izakaya, we could not ignore them. Many bottles we tried were built on lemon-flavoured spirits — whole fruit steeped and distilled. We have a licence and stills for rice-lees distillation, but not for other distillation. So we aimed for a different answer: a sour base that already holds plenty of pulp and peel, so the glass does not need extra fruit on top.

Lemon became the face of the line. The same whole-fruit idea now runs across the Sour Mix flavours.

Craft

We wash whole lemons and grate them coarsely (oni-oroshi) so pulp and peel keep a bite. Separately pressed juice joins the paste so acidity stays clear. Lengthened with soda, the pulp floats — no lemon slices or wedges required.

Start in a roomy glass with modest ice at 1:4 (base to soda); tighten or loosen to taste. The same approach carries plum, pineapple, red grapefruit, kiwi, and Unshu mandarin — a whole-fruit sour base, not a distilled lemon cordial.