NIGORI Anzushu

Anzu (Japanese apricot) liqueur All the liqueurs produced by the small Asahara distillery are produced by macerating whole fruits in neutral alcohol for six months. for six months. The fruit is then extracted and and a purée of new fruit is added to give it its incomparable texture and incomparable texture and flavour. All the fruit is harvested by local producers and then washed by hand washed by hand: the work and selection extremely rigorous.