When it comes to Tokushima (formerly “Awa”) in Japan, the local specialty that immediately springs to mind is sudachi. This unique citrus fruit is intensely sour and aromatic, able to stand up to even the richest foods without losing its distinctive character. Japanese people love to squeeze sudachi over grilled fish and meats, enhancing flavors and cutting through any greasiness. Almost all sudachi in Japan is grown in Tokushima—locals are justifiably proud of this iconic fruit.

Nisshin Shurui, based in Tokushima, is a true sudachi expert, crafting nearly a dozen different sudachi-based liqueurs. This time, we're featuring their top-tier creation, “Super Sudachi Liqueur,” made with house-distilled vodka and a generous amount of pure sudachi juice.

With a robust 25% ABV and ultra-low sweetness, this liqueur is definitely not your typical “family-friendly” easy-drinker. But for those who prefer their drinks unsweetened, crisp, and with a kick, “Super Sudachi Liqueur” could be just your thing.

Officially recommended ways to enjoy it include: with soda water, green tea, or ginger ale (all at a 1:2 mix ratio). Here’s a quick rundown of the neat and soda versions:

Neat: The lively aroma of sudachi masks the high alcohol, with a gentle underlying sweetness. The palate is a vibrant citrusy tartness, finishing with fresh sudachi flavor and moderate bitterness.

With soda (1:1): The soda bubbles lift the aromas, making the sudachi’s tangy fragrance even more lively. It drinks like a dry, sugar-free sparkling beverage—crisp and clean, with a gentle bitterness and tart-sweet finish. It’s an ideal, versatile pairing for meals, and you can enjoy it without feeling weighed down.