Story

On a farm visit in Hokkaido, someone asked: “Can Hokkaido milk become a liqueur?” That question led us to ask for an introduction to a dairy that shipped excellent milk — and to Bocca Farm in Date.

While tasting milk, pudding, and cheese, one sip of their drinking yogurt settled it. We considered folding it into our main fruit-liqueur line, but we wanted Hokkaido yogurt itself to stay front and centre — so it stands as its own product.

Craft

We aimed not to rewrite the farm’s drinking yogurt. Nothing extra is added: yogurt meets alcohol, then careful heat treatment so it does not set or separate in the bottle.

Gentle sweetness, creaminess, and a clean tartness stay in balance — dairy is the point. Serve well chilled straight or on the rocks; mix with fruit juice for a lassi-style long drink; or build with whiskey or matcha liqueur. Unopened bottles keep at room temperature, which helps the bar and the storeroom.

Serve

Well chilled straight, on the rocks, or with fruit juice (lassi-style). Chill the bottle well.

Cocktails

Whiskey Yogurt

Fill a rocks glass with ice; pour yogurt liqueur, add seasonal fruit liqueur and stir; finish with whiskey to taste.

Matcha Yogurt

Pour yogurt liqueur into a glass; float matcha liqueur on top for a marble finish.

Food pairing

Salmon fillet

Plump salmon with vegetables — yogurt acidity beside the plate.

Mayonnaise shrimp

Spicy ebi-mayo with a touch of soybean paste — try beside a fruit-juice yogurt build.

European-style curry

Onion-and-herb curry against creamy yogurt tartness.

Specifications