北岡本店のレモンサワーの素

私たちが考えたレモンサワーの素は、
自宅でレモンサワーを造る時にレモンを追加しなくても、
たっぷりのレモン果肉や皮がすでに入っているリキュール。と言う商品です。

レモンを丸ごと鬼おろし

レモンを流水でしっかりと洗い、そのまま鬼おろし！

鬼おろしとは

和食屋さんで見かける大根などを粗めにおろして、
大根の食感を残した、シャキシャキとした食感がありながら、
瑞々しい大根の旨味や風味を残したおろし方です。
焼き魚や和風ハンバーグの上に乗ってるザクザクした食感のアレをレモンで表現してみました。

別で搾ったレモン果汁と鬼おろししたレモンの果肉を加え、
レモンサワーの素を造りました。

追加のレモンは不要です！

レモンを丸ごと鬼おろしした果肉と、レモン果汁を加える事によって、
ソーダ割りすると、果肉が浮き上がってきます。
もちろん追加でレモンスライスやクシ切りにしたレモンなどを追加する必要はありません。

レモンの果汁をたっぷりと。

鬼おろしした果肉と皮とは別に搾ったレモン果汁を加えました。
レモンのすっぱさを存分に感じて頂けるようにと加えていくと果汁分17%になりました。
結構すっぱいですが、満足できる味わいになりました。

4倍希釈がオススメ

大きめのグラスに氷をあまり沢山入れずに、
レモンサワーの素を1に対して、ソーダを４注いでください。
アルコール度数を25度でボトリングしていますので、
約5度程度のレモンサワーが出来上がります。
ガツンとくるサワーがいい！と言う方はお好みで調整してくださいね。

商品詳細

アルコール度数：25度
原材料表示：醸造アルコール（国内製造）、レモン、砂糖、レモン果汁／酸味料、香料

Aiming to be the ultimate lemon sour ingredient.

For a while now, we have been making lemon sour ingredients at home, just like you would drink at a pub. This is a product that we, as producers of many liqueurs, cannot overlook.

What we think makes a good lemon sour

If you buy products from other companies and try them, you may find that they are based on distilled lemon-flavored spirits made by soaking whole lemons, including the fruit and peel, in spirits and then distilling them.

Kitaoka Honten is licensed and equipped to distill sake lees, but we don't have any other distilling equipment or licenses.

So we came up with the idea of a lemon sour base, a liqueur with plenty of lemon pulp and zest already in it, without the need to add lemons when making a lemon sour at home.

Grate a whole non-chemical lemon.

When we make lemon liqueurs such as Yoshino Monogatari Lemon and Lemoncello, we use non-chemical lemons. We wash the lemons thoroughly under running water and then grate them straight down!

What is Oni Oroshi?

This is a way to coarsely grate daikon and other vegetables found in Japanese restaurants, leaving the texture of the vegetables crispy, yet retaining the freshness and flavor of the vegetables. I used lemon to express that crunchy texture you see on grilled fish or Japanese hamburgers.

I made a lemon sour by adding separately squeezed lemon juice and grated lemon pulp.

No extra lemons needed!

By adding the pulp of a whole grated lemon and lemon juice, the pulp will float to the surface when you drink the soda. Of course, there is no need to add additional lemon slices or combed lemons.

Add plenty of lemon juice.

I added lemon juice that I pressed separately from the grated pulp and peel.
The juice is 17% lemon juice, so that you can feel the full sourness of the lemon.
It is quite sour, but the taste is satisfying.

4 times dilution is recommended.

Pour 1 part lemon sour base to 4 parts soda into a large glass without too many ice cubes. The alcohol content is bottled at 25 degrees, so you will get a lemon sour that is about 5 degrees. If you prefer a strong sour, adjust to taste. If you prefer a more robust sour, please adjust to your taste.

The supreme

After much trial and error, we came up with this lemon sour ingredient. The naming was also a problem. We made more samples than ever before, and finally came up with the product we were aiming for, so we named it "The Supreme Sour". We are very proud of this summer's product, so please give it a try!

Product Details

Alcohol content: 25 degrees
Ingredients: Brewed alcohol (manufactured in Japan), lemon, sugar, lemon juice / acidulant, flavoring