ARAGOSHI Ringo / Apple
Japanese apples appear in two textures—grated and diced—preserving a bite-like fruit presence that juice alone cannot provide.
Fruit liqueur
Keeping the aroma and texture of Japanese apple in the liqueur
Its character comes from the way the main ingredient meets the base spirit. Two choices are central to the result.
Grating the apple
Juice and fine pulp give the whole liqueur a soft body.
Adding diced fruit
Distinct pieces move across the palate and add a second texture.
Fresh apple, two textures and light acidity
Juicy apple aroma leads into grated body and diced-fruit bite, with acidity keeping the sweetness light.
Fresh apple, two textures and light acidity
Juicy apple aroma leads into grated body and diced-fruit bite, with acidity keeping the sweetness light.
Four directions shaped by two textures and light acidity
These pairings are not official combinations announced by the producer, but a reading of the aroma and flavor characteristics recorded on the product page. Juicy apple aroma, the two textures of grated and diced fruit, and the acidity that keeps the sweetness light form the basis for four directions.
Apple’s aroma varies widely by variety and is known to carry compounds that connect readily with seafood and aged cheese. Aragoshi Ringo’s two textures and light acidity follow this same wide-ranging logic.
Umenoyado Brewery in Katsuragi, Nara
Umenoyado Brewery is based in Katsuragi, Nara. For this liqueur, it brings ingredient selection and established production craft together in a distinctly Japanese expression.
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