Our Unshu mandarin liqueur grew out of work with fruit from Wakayama — Japan’s best-known mikan country. What people call “mikan” is usually Unshu mandarin: outdoor fruit from autumn into early winter, then stored fruit through spring — the citrus closest to the everyday Japanese table.

Today we use Japanese Unshu mandarin. Fruit also arrives from other domestic regions, so we do not lock the label to a single origin name. We pack the bottle with juice and the tiny pulp vesicles inside the thin membrane — not orange concentrate — so the mouthfeel of eating mikan stays in the pour.