BREWMASTER COFFEE LIQUEUR
Dark-roast coffee beans are infused slowly in honkaku rice shochu, drawing out pure aroma and bitterness with restrained sweetness.
Coffee liqueur
Extracting coffee through a brewer’s infusion craft
Its character comes from the way the main ingredient meets the base spirit. Two choices are central to the result.
Selecting dark-roast beans
The beans provide roasted aroma and a clear bitter structure.
A long infusion in rice shochu
Alcohol draws out the coffee slowly and lays it over the clean rice-spirit base.
Dark coffee, measured sweetness and clean bitterness
Freshly ground roast aroma leads into gently sweet coffee, with clear bitterness and a light finish.
Dark coffee, measured sweetness and clean bitterness
Freshly ground roast aroma leads into gently sweet coffee, with clear bitterness and a light finish.
Where dark-roast coffee meets the after-dinner table
These pairings are not combinations stated officially by the producer; they are a reading drawn from the characteristics recorded on this product page.
This pairing rationale draws on the following reference books: “Food Pairing Encyclopedia” records coffee’s aroma as sharing a family with chocolate, vanilla and roasted nuts; following the harmony concept in “Logical Pairing,” coffee’s clean bitterness can work to rebalance the five basic tastes against the weight of a rich after-dinner sweet.
Tsutsumi Shuzo in Kuma, Kumamoto
Tsutsumi Shuzo is based in Kuma, Kumamoto. For this liqueur, it brings ingredient selection and established production craft together in a distinctly Japanese expression.
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