AMAMI ŌSHIMA
TAKAKURA 1800ml

I once worked at a bar at a certain outdoor music festival.
It was summer, scorching hot, and there were countless choices for drinks like beer and whiskey highball at our bar, but the number one biggest seller by far at this festival was… the lemon sour. For those who don’t know, this it’s a cocktail made from shochu, soda and lemon.

I get it.

The refreshing citrus acidity and the fizzy carbonation. In this season, it's something you want to gulp down and quench your thirst.
Thankfully, word of mouth spread like wildfire throughout the festival, people were saying “The lemon sour from that place is amazing!”, and by the final day, we were completely sold out of lemons and lemon sours!

And I’ll share with you the delicious secret behind this wildly popular lemon sour.

1) First and foremost, make it with love.
2) Freshly squeeze half a lemon from the Setouchi region.
3) Use the Amami black sugar shochu, Takakura.

Takakura is known for its rich and mellow flavor, aged for over three years.
It perfectly complements the strong citrus notes, without losing the essence of either flavor.
You can soak lemon peel in it for three days and nights for an even deeper flavor.
Personally, I prefer a dry taste, but adding a drizzle of Okinawan brown sugar syrup is also very much recommended.

Selector: Motono