THE HERBALIST YASO LIQUEUR I Ⅱ is a liqueur created through a collaboration between Mr. Jin Akanishi, who loves medicinal herb wine, and Echigo Yakuso, a company that produces health foods using wild herbs.
The collaboration began when the said person, who prefers non-sweet alcoholic beverages, learned that Echigo Yakuso makes alcoholic beverages from alcohol produced as a byproduct of plant fermentation extracts.
Citrus fruits such as navel orange peel and lemon peel, green herbs such as Japanese huckleberry and thyme, roots such as ginseng and angelica root, spices such as allspice and margao, and black tea are soaked and extracted in alcohol produced in-house, and then sugar and other substances are added.
The liqueur, which is made with spices and herbs to give it a bitter taste and a characteristic herbal liquor-like flavor, is made easier to drink by adding a little sweetness. When poured into a glass, it has a gentle aroma of complex spices and citrus, with exotic sweet and earthy notes of ginseng and angelica root, as well as a bunch of herbs. Then, in the mouth, it goes from sweet and fruity to instantly intense spice and earthy bitterness of ginseng and angelica root, with a lingering freshness and bitterness of herbs.
As for how to drink it, with soda, it is easy to drink with a citrus and herbal taste that gives it a refreshing and moderately bitter taste, and the spices tighten the aftertaste. With cola, you can enjoy the dry, spicy flavor with a suppressed sweetness and the strong bitterness of the herbal liquor.
Since it is a high alcohol content drink, it is easier to drink by reducing the alcohol content by mixing it with soda or adding ice. Mr. Kurokawa usually drinks it with soda, so why not start with soda first?
［Fruits]
plum, kumquat, fig, tangerine, pineapple, apple, grape, melon, lemon, grapefruit, apricot
［Vegetables]
Capsicum, ginger, shiitake mushroom, carrot, onion, parsley, cabbage, burdock, bean sprout, garlic
［Seaweeds.]
Kelp, funori (seaweed)
[18 botanicals]
Japanese huckleberry, lemon peel, licorice, navel orange peel, spring turmeric, ginger, sensing len, thyme, ginseng, margao, shiso, angelica root, allspice, cinnamon, cardamom, nutmeg, black tea, celery seed
［2 other raw materials]
Beet granulated sugar, caramel
Content: 500ml
Alcohol: 40%
Price: 8,800 yen (tax included)
