Volume：710ml
ABV：10%

Defying the ordinary — why repeat what others have already done? Sometimes a small twist of creativity can elevate something familiar into something extraordinary. Kamikura Kabosu Sansho Liqueur perfectly embodies this philosophy.

Kabosu, a citrus fruit related to yuzu, is loved in Japan for its distinctive aroma and bright acidity. Many liqueurs use it as a base, but Kyoto’s Matsui Shuzo sought to take it further. After crafting a delicious but somewhat conventional kabosu liqueur, the brewers wanted to push boundaries — to add originality and depth.

They identified a key problem: many fruit liqueurs are too sweet or sour to pair well with food. Their solution came from the discovery that Japanese sansho pepper — with its citrusy fragrance and tingling spice — harmonizes beautifully with kabosu’s acidity. Sansho’s mild numbing warmth balances sweetness, enhances umami, and transforms this drink into a true culinary companion.

Tasting it neat, the nose opens with kabosu’s clean citrus aroma, now softened and deepened by the herbal, exotic spice of sansho. The palate begins with gentle kabosu sweetness and acidity, before the sansho’s subtle heat emerges in the finish — long, aromatic, and deeply memorable.

Mixed 1:1 with soda water, the sparkling texture amplifies the sansho spice and enhances freshness — perhaps even better than serving it on the rocks.

For pairing, the distillery highly recommends grilled eel (unagi kabayaki) and yakitori; the sansho spice cuts through rich flavors beautifully. It also works surprisingly well with chocolate or savory snacks.

A small twist — the addition of sansho — transforms an ordinary kabosu liqueur into something truly exceptional.