Japanese Crafts Fruit Cocktails Base Mandarin Orange Sour (720 ml)

Founded in 1868 when seventh-generation head Sojuro consolidated a 400-year Yoshino family trade into sake brewing exclusively, Kitaoka Honten has since extended its botanical instincts — honed through cherry-blossom yeast isolation and sakura infusion liqueurs — into a fruit cocktail base series designed for the home bartender.

This Mandarin Orange Sour expression draws on the same botanical infusion method used across the brewery's liqueur range: seasonal citrus steeped in alcohol with sugar syrup, a technique the house developed alongside its sakura and red shiso expressions. The

water backbone is Oku-Yoshino Forest Water (奥吉野の森林水), drawn from mountain streams threading through the UNESCO-listed cedar forests of southern Nara — characterised by low iron content and a soft mineral profile that keeps the citrus character clean and uncluttered.

What sets this expression apart within the ready-to-use cocktail base category is its origin inside a working seishu brewery: the same facility that isolates proprietary cherry-blossom yeast for Ginjo fermentation and ages Junmai in locally-sourced Yoshino sugi casks.

The mandarin profile is direct and unambiguous — concentrated peel oil character over a lightly sweetened, sour-forward frame built for dilution over ice or soda.