Raspberry liqueurs are already rare, and even rarer when made in Japan. The main reason is simple—almost no farmers grow raspberries in Japan, and imported fruit is expensive. To overcome this, Kanezaki Herb Distillery in Iwate Prefecture decided to cultivate their own raspberries, crafting this 100% additive-free, colorant-free “Créme de Framboise.”

“Créme de Framboise” is French for a sweet, concentrated raspberry liqueur. Kanezaki first soaks raspberries and apples in distilled spirit, then blends in raspberry juice and beet sugar. It’s delicious on its own, but also great for cocktails. In France, it’s commonly added to white wine or champagne for a versatile drinking experience.

First, enjoy it straight—wow! The aroma is rich with blackcurrant, underpinned by a hint of apple sweetness. Sipped neat, the liqueur is concentrated, full-bodied, and the raspberry and blackcurrant notes completely mask the 19% ABV; the sweetness is high. For those with a sweet tooth, simply add a few ice cubes and you have a delightful dessert drink.

Next, try it with soda—three parts soda to one part liqueur. The blackcurrant aroma is lifted by the carbonation, reminiscent of fizzy Ribena, and the reduced sweetness lets the apple notes shine through. It’s perfect for summer parties.

Or go classic French: mix one part raspberry liqueur with four to five parts white wine. The blackcurrant aroma dominates, but the wine’s acidity gives the drink a crisp, refreshing finish. Raspberry sweetness and white wine tartness combine for an effortless cocktail.

If you love raspberry and blackcurrant, don’t miss this one!