Types of Japanese Liqueur

Japanese liqueurs showcase a remarkable diversity, each highlighting the character of different fruits and local ingredients.

Umeshu (Plum Wine)

Japan's most popular liqueur. Made by steeping unripe green plums in alcohol with sugar. Nanko-ume from Wakayama Prefecture is considered the finest variety. Major producers include Choya Umeshu and Nakano BC. Base spirits range from white liquor (korui shochu) to sake, shochu, and brandy.

Yuzushu (Yuzu Liqueur)

Made from yuzu, a citrus fruit unique to Japan. Known for its refreshing aroma and bright acidity. Most yuzu comes from Kochi Prefecture and the Shikoku region. Increasingly popular overseas as a soda highball or cocktail base.

Momoshu (Peach Liqueur)

Captures the sweet, lush aroma of white peaches. Umenoyado Shuzo's "Aragoshi Momo," which includes actual peach pulp, is a signature product in this category. An approachable, dessert-like liqueur.

Mikanshu (Mandarin Liqueur)

Made from unshu mikan (satsuma mandarin). Produced mainly by makers in Ehime and Wakayama prefectures — Japan's top citrus regions. Well-balanced sweetness and acidity make it highly drinkable.

Ichigoshu (Strawberry Liqueur)

Highlights the sweet-tart character of Japanese strawberries. Some use famous cultivars such as Tochiotome from Tochigi Prefecture. Visually striking and popular as a gift.

Matcha Liqueur

Uses premium matcha such as Uji matcha. Suntory's "Kanade Matcha" is the leading example. Mix with milk for a matcha-latte cocktail, or pour over ice cream for a dessert. Gaining attention as a cocktail base at bars worldwide.

Sakura Liqueur (Cherry Blossom)

An elegant liqueur extracted from cherry blossom petals and leaves. Evokes the seasonality of spring. Suntory's "Kanade Sakura" is the representative product in this category.

Other Liqueurs

Melon liqueur, yogurt liqueur, apple liqueur, lemon liqueur, shikuwasa (Okinawan citrus) liqueur, and more. Every region of Japan contributes unique local ingredients to this diverse lineup.