All about making whisky
All the liqueurs in the Nigori range are produced by the small Asahara brewery in the prefecture of Saitama. All the fruit is grown by small, local producers and washed by hand: production and selection are thus extremely rigorous. The liqueurs are produced by macerating whole fruit – mikan (tangerine), momo (peach), ume (plum) and yuzu (citrus fruit) – in neutral alcohol for six months. The fruit is then removed and mixed with a purée of new fruit to produce the remarkable aromas and texture that are characteristic of ‘nigori’ (meaning cloudy or unfiltered in Japanese).
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