How to Drink Japanese Liqueurs

On the Rocks

The most popular way to enjoy Japanese liqueurs. Simply pour over large ice cubes. As the ice slowly melts, the flavour evolves — an experience in itself. Umeshu and yuzushu on the rocks are absolute classics.

Soda Highball

A 1:2 or 1:3 ratio of liqueur to sparkling water is the standard. Ideal for a refreshing drink during meals. Umeshu soda and yuzushu soda are staples on izakaya menus. Finish with a sprig of mint or a lemon slice for an elegant touch.

Mizuwari (Water Dilution)

For a gentler experience. Mix one part liqueur with one to two parts water — cold or room temperature. An easy way to control the alcohol level.

Oyuwari (Hot Water)

A winter favourite. Pour hot water into the glass first, then add the liqueur — this lifts the aroma beautifully. Umeshu oyuwari warms the body and fills the room with the fragrance of plum.

Straight

Experience the liqueur's full flavour directly. Perfect as an after-dinner digestif. Best sipped slowly from a small glass. Aged umeshu is particularly rewarding neat.

Cocktail Base

Japanese liqueurs shine as cocktail ingredients. Matcha liqueur plus milk makes a matcha latte. Sakura liqueur plus champagne creates a sakura spritz. Yuzu liqueur plus tonic water yields a yuzu tonic. The possibilities are endless.