ARAGOSHI Lemon
Whole Japanese lemons are layered as infusion and crushed fruit with honey and sake, giving acidity, peel and sweetness distinct dimensions.
Fruit liqueur
Keeping the aroma and texture of Japanese lemon in the liqueur
Its character comes from the way the main ingredient meets the base spirit. Two choices are central to the result.
Making a lemon infusion
Aroma and gentle bitterness from the peel are drawn carefully into alcohol.
Adding crushed fruit and honey
Fruit body and honeyed roundness are joined by sake.
Vivid lemon, peel bitterness and honeyed roundness
Bright citrus and incisive acidity meet gentle peel bitterness and honey softness in a long finish.
Vivid lemon, peel bitterness and honeyed roundness
Bright citrus and incisive acidity meet gentle peel bitterness and honey softness in a long finish.
Four directions shaped by sharp acidity and honeyed roundness
These pairings are not official combinations announced by the producer, but a reading of the aroma and flavor characteristics recorded on the product page. Bright citrus, incisive acidity, peel bitterness, and honey softness form the basis for four directions.
The aroma molecules in citrus are known to resonate with fat-derived aromas in seafood, giving a theoretical basis for pairing with fried or steamed dishes. Aragoshi Lemon’s sharp acidity and honeyed softness follow this same 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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