Story

Our kiwi liqueur began with growers in Abu-cho, Yamaguchi. In a region shifting from citrus into other crops, we met green fruit with a clear balance of sweetness and acidity — and that encounter became the starting point for putting kiwi in the bottle.

Today we use Japanese kiwi year-round. Regions and seasons shift, so we do not lock the label to a single origin name. Our regular bottling is green kiwi. When yellow kiwi is available, we sometimes make a limited run in small quantities.

Craft

We work with ripe, ready-to-eat pulp so acidity and aroma lead, not candy sweetness. The tiny black seeds stay in the bottle — you can see they are kiwi from the outside.

On the rocks, with soda or yogurt, or built with rum and tonic. In Japanese cooking the acidity cuts teriyaki and sashimi fat; with Western plates it sits well beside oyster, grilled fish, and spiced curry.

Serve

On the rocks, with soda, or stirred with yogurt. Chill the bottle well.

Cocktails

Kiwi Rum Tonic

30 ml white rum, 70 ml kiwi liqueur, 1 tsp lime juice, tonic to taste; stir with ice, top with tonic, stir lightly.

Kiwi Caipirinha

Muddle 70 ml kiwi liqueur with 2 tsp sugar syrup; add crushed ice and 45 ml white rum; stir well. Mint and kiwi slices optional.

Food pairing

Raw oyster

Mineral brine and seaweed-like notes meet kiwi’s sweet-tart edge.

Grilled flatfish

Herbs and butter on mild white fish — the acidity lifts fat and aroma.

Oven-baked beef

Lemon, herbs, garlic, and white-wine marinade; kiwi beside the roast.

Thai red curry

Spice and coconut sweetness against kiwi tartness.

Specifications