Story

This blend began on a search for lemon along the Seto Inland Sea. On sunlit slopes we found lemon first, then nearby orchards of amanatsu, hassaku, and navel orange — each with its own character. We wanted every fruit in its own bottle, then chose a mix instead: one pour that carries that citrus richness. We made base spirits from all four and blended until the balance held.

Today the spine is still amanatsu, hassaku, navel, and lemon. Supply shifts with the season, so we do not lock the label to a single origin name. What we chase is the sharp cut, sweet-tart lift, and juiciness of fruit eaten in the field.

Craft

We use juice, pulp, and peel so aroma stays in the glass. Navel brings juiciness; amanatsu a gentle bitterness; hassaku sweetness and acidity; lemon a clean, cool acid — each still readable in the blend. Fruit body keeps the pour from tasting thin on the rocks.

Lengthen with tonic or beer, or build a gin fizz. It also resets the palate beside salads and spiced plates.

Serve

On the rocks, with tonic, or with beer. Chill the bottle well.

Cocktails

Food pairing

Specifications