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YOGURU YOGURU · Kitaoka Honten · Yoshino, Nara · EST. 1868

YOGURU YOGURU YOGURT

ヨーグルよーぐる

A Yoshino brewery turns Hokkaido Bocca yogurt into a richly textured liqueur where dairy sweetness meets fresh acidity.

Thailand · Product information

Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global

Yogurt liqueur

CategoryYogurt liqueur
OriginYoshino, Nara
BaseBrewing alcohol
SignatureHokkaido Bocca yogurt
ABV7%
Volume720 ml

How it is made

Turning rich yogurt into a smooth liqueur

Its character comes from the way the main ingredient meets the base spirit. Two choices are central to the result.

01

Selecting Bocca yogurt

Yogurt from Date, Hokkaido provides density and natural acidity.

02

Blending with neutral spirit

Dairy texture is preserved while sweetness and alcohol are brought into balance.

The result

Richly viscous, refreshed by acidity

Yogurt acidity lifts the dairy sweetness and keeps it from feeling too heavy.

Taste profile

Yogurt, dairy richness and fresh acidity

Yogurt, dairy richness and fresh acidity

The palate is rich and smooth; acidity rises through the sweetness and brightens the finish.

READ & DISCOVER · 3 QUESTIONS

Separate the yoghurt from the alcohol base.

Use three clues on this page to check the product information.

03/ 03

You can refer to the text as you answer

Question 1

Which yoghurt is used?

  1. Hokkaido Bocca yoghurt
  2. Only soy milk
  3. Only goat cheese
Read the answer and explanation

Correct answer: A — Hokkaido Bocca yoghurt

The page names Bocca yoghurt from Hokkaido.

Read the relevant passage

Question 2

What is the alcohol base?

  1. Only sake
  2. Brewing alcohol
  3. Only red wine
Read the answer and explanation

Correct answer: B — Brewing alcohol

Brewing alcohol is combined with the dairy ingredient.

Read the relevant passage

Question 3

Which textures and tastes contrast?

  1. Smoke and bitterness
  2. Strong fizz and salt
  3. Rich thickness and fresh acidity
Read the answer and explanation

Correct answer: C — Rich thickness and fresh acidity

Yoghurt acidity lifts the rich dairy texture.

Read the relevant passage


Food affinities

Four directions guided by yogurt’s richness and acidity

Food affinities for Yoguru Yoguru Yogurt are not a pairing the producer has presented officially, but a reading drawn from the characteristics recorded on this page. The dense richness and natural acidity of yogurt from Date, Hokkaido, run through the four directions below.

Dairy richness meeting a matching textureSilken tofu dressed in a sesame-miso sauce (shira-ae), a Thai coconut pumpkin custard (sangkaya fak thong), a burrata cheese salad. The dense, smooth richness of dairy meets dishes with an equally smooth texture.
Yogurt’s acidity lightening richnessJapanese breaded pork cutlet (tonkatsu), Thai fried chicken (gai tod), fried calamari. The lively acidity of yogurt lightens the richness of fried food and brightens the finish.
Dairy-derived aroma meeting fermented dishesPickled daikon and cucumber in sake lees (narazuke), a Thai fermented pork sausage (naem), a salad with blue cheese dressing. Fermented flavours on both sides run in the same direction and draw each other out.
A bright finish meeting a light dessertAmanatsu citrus sorbet, mango pudding, a lemon tart. The bright finish created as acidity lifts sweetness meets desserts carrying their own light acidity.

The pairing of a drink and a dish is generally guided by structure — sweetness, acidity and texture — more than by aroma. Yogurt’s richness, balanced against the acidity that rises through its sweetness, sets the structural direction for the four pairings above.

Pairing guide — Umeshu

The producer

Kitaoka Honten in Yoshino, Nara

Kitaoka Honten is based in Yoshino, Nara. For this liqueur, it brings ingredient selection and established production craft together in a distinctly Japanese expression.

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Related stories

Related articleRise of Shochu LiqueursBacchus Global · English
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