At Horaisen, sake isn’t the only star of the show!

Their wide variety of liqueurs—such as the “Torotoro Umeshu,” a rich plum wine made with plenty of plum pulp, and their blueberry liqueur—are also quite popular.

Now, we’d like to introduce one of Horaisen’s many liqueur variations: a liqueur made with Unshu mandarin oranges!

The mandarin oranges used are grown in the naturally rich soil of Gamagori City in Aichi Prefecture. The freshly pressed natural fruit juice is combined with Sekiya Brewery’s homemade shochu to create this delightful liqueur.

It offers a refreshing mandarin orange aroma. Upon tasting, a light sweetness spreads throughout your mouth.

Initially, I expected a strong mandarin orange sweetness and tartness, so I was a bit disappointed. However, as I continued drinking, my impression gradually changed.

With each sip, the flavor of the Unshu mandarin orange becomes more and more pronounced! The taste intensifies, making you want to drink more.

Juicy, sweet, and sour—this is exactly the mandarin liqueur I had been hoping for!

With an alcohol content of 6%, this liqueur is easy to drink, and its sweet and sour taste may tempt you to overindulge. (However, please remember to drink responsibly!)

GRADE: Fruit Liqueur

ALCOHOL: 7%

BASE: Schochu

PAIRING: Apéritif, Dessert

DRINKWARE: Ochoko, Guinomi, Ceramic Cup

SERVING TEMPERATURE: Chilled or why not try it on the rocks or spritz!

Sekiya Sake Brewery

Sekiya Sake Brewery, founded in 1864, is located in Shitara, Aichi Prefecture, and is renowned for producing high-quality sake under the brands Houraisen and Meibo. The brewery is set in a nature-rich area and benefits from the pristine waters of the surrounding mountains, which contribute to the exceptional quality of their sake. Sekiya Brewery is notable for combining traditional sake brewing methods with modern technology, ensuring both craftsmanship and efficiency in their production.

One of their key initiatives involves preserving local agriculture. Sekiya Brewery has actively taken over abandoned rice paddies in the area, cultivating rice that is used in their sake production. About 60% of their rice is sourced locally, with some fields managed directly by the brewery. This effort not only supports local agriculture but also ensures that the brewery maintains control over the quality of their ingredients.

Sekiya’s products range from premium junmai daiginjo to umeshu (plum wine) and shochu, and they have made significant strides in bringing their sake to international markets. Visitors can explore the brewery through tours at their Ginjo Kobo facility, which also offers interactive sake-making experiences.