Volume：500ml
ABV：20%

Even if you’ve never heard the name “Kikyo Shingen Mochi,” you’ve almost certainly seen — or tasted — this famous Japanese sweet: soft mochi topped with roasted soybean powder (kinako) and drizzled with brown sugar syrup (kuromitsu).
It’s the signature confection of Yamanashi Prefecture, with over 120,000 pieces produced daily!

While similar treats exist across Japan, none truly compare to the original — “often imitated, never surpassed.”
Its secret lies in the exquisite balance between the rich, bittersweet kuromitsu syrup and the nutty aroma of kinako.
Due to its immense popularity, the maker behind Kikyo Shingen Mochi has created a line of spin-off products — and this “Yoru no Kikyo Shingen Mochi Liqueur” (Night Edition) is one of the most beloved.

Brewed from black sugar and roasted soybean flour, this liqueur sits at 20% ABV and can be enjoyed in various ways — mixed with milk, soy milk, soda water, or even poured over ice cream.
Curious what that might taste like? Let’s pour a glass!

First, try it with soda water (1 part liqueur to 3 parts soda).
The aroma instantly conjures the image of a few mochi dusted in kinako — nostalgic and delightful.
The flavor flows from sweet kuromitsu and kinako into a mild, lingering bitterness from the black sugar, balancing the sweetness perfectly.

Next, mix it with milk at the same 1:3 ratio.
The scent transforms into something like germ milk, soft and nutty, with a gentle backdrop of brown sugar.
The mouthfeel becomes creamy and smooth — the kinako and milk take the lead, followed by a warm finish of kuromitsu sweetness.
It’s unexpectedly delicious!

In short: mixed with soda, it truly tastes like “liquid Kikyo Shingen Mochi.”
Mixed with milk, it becomes an entirely new and delightful cocktail experience.