WAKA SHIORI Japanese Aperitif
Ume, cucumber, shiso and grapefruit peel are layered to express summer through aroma and bitterness in a Japanese herbal aperitif made for slow sipping.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Japanese herbal liqueur
Macerating botanicals separately to build layers
Its character comes from the way the main ingredient meets the base spirit. Two choices are central to the result.
Three to four macerations by ingredient
Ingredients are extracted separately so each keeps its own aromatic definition.
Blending the individual extracts
The extracts are composed so aroma, sweetness and bitterness unfold in sequence.
Layered aromatics inspired by summer
Ume and citrus acidity meet cucumber freshness, shiso and herbs, before wormwood brings a dry bitter close.
The story behind this bottle
Aya and Kenji explore WAKA Shiori’s summer botanicals and aromas through images of waves and leaves. English · about 3 minutes 32 seconds.
Question 1
Which pair is presented as the summer theme of WAKA Shiori?
- Yuzu and hinoki
- Red shiso and hojicha
- Ume and shiso leaf
Read the answer and explanation
Correct answer: C — Ume and shiso leaf
The page places ume and shiso leaf at the summer centre. The other pairs belong to separate WAKA products.
Question 2
What green note does the page describe alongside ume and citrus acidity?
- Cucumber
- Cask wood
- Coffee beans
Read the answer and explanation
Correct answer: A — Cucumber
“Taste profile” describes cucumber freshness. Green here is a flavour description, not a claim about colouring or an ageing vessel.
Question 3
Which production method does the page describe?
- Age every ingredient together in one cask
- Macerate ingredients separately and blend their extracts
- Squeeze citrus into the bottle after filling
Read the answer and explanation
Correct answer: B — Macerate ingredients separately and blend their extracts
The page describes separate maceration and extraction followed by blending. It does not describe cask ageing or a post-bottling step.
Summer herbs, fruit and measured bitterness
Ume and citrus acidity meet cucumber freshness, shiso and herbs, before wormwood brings a dry bitter close.
Where a summer-toned layering meets the table
The food affinities below for WAKA Shiori are not pairings the distillery has stated officially — they are a reading of the characteristics recorded on this page. Four directions are built around the summer-toned layering of ume and citrus acidity, cucumber’s green edge, shiso and herb coolness, and wormwood’s bitterness.
This pairing rationale draws on the following reference books: Food Pairing Encyclopedia notes that cucumber resonates with poached salmon, brie, and pork loin, and records that lemon and lime aromas pair well with seafood and marinades. The Science of Food Pairing explains that lemon and lime aromas resonate with the oxidized-lipid notes in seafood, sharpening a sense of freshness. Under the five-taste theory in Logical Pairing, acidity plays a role in suppressing fat and umami — matching the structure here, where ume and citrus acid tighten the richness of fatty fish.
Kanegasaki Herb Liqueur Distillery in Kanegasaki, Iwate
Kanegasaki Herb Liqueur Distillery is based in Kanegasaki, Iwate. For this liqueur, it brings ingredient selection and established production craft together in a distinctly Japanese expression.
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