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Apricot liqueur Okumusahi no Nigori anzushu ⋅ 12.5% ⋅ 500ml

奥武蔵 にごりあんず酒

Vendor : Asahara shuzo

Regular price 38.00 €
Prix promotionnel 38.00 € Regular price
Price per unit 52.78 € per l
out of stock
Taxes included. Shipping costs calculated at checkout.
This Nigori anzushu is marked by fruit, with sometimes surprising notes of apple and pear. Confituré, it gives the sweet sensation of tasting a nectar of freshly squeezed fruit. It's a thick-textured liqueur with a fruity, low-sugar taste, reminiscent of delicious fruit nectar. Its low alcohol content makes it perfect for drinking in cool summer weather, or with ice cubes as an aperitif, or with dessert. As a long drink, with soda or sparkling water. Enjoy with dried fruit or dark chocolate. Like other nigori, anzushu makes an excellent cocktail base, with pisco. All alcoholic beverages from the small Asahara distillery are made by macerating whole fruits in neutral alcohol for a period of six months. After this stage, the fruit is removed, and a fresh fruit purée is added to give the drink its exceptional texture and aromas. All the fruit used is carefully harvested by small local producers and undergoes a meticulous hand-washing process. In this way, the work and selection are carried out with the utmost rigor, guaranteeing the distinctive quality of products from the Asahara distillery in the HONSHU SAITAMA region.


Alcohol abuse is dangerous to health, consume in moderation. Ordering alcohol is reserved for people of legal age, in accordance with the legislation in force in your country.

SKU:1011142

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*from €50 at a relay point in France from €85 home delivery in France from €90 home delivery in Europe

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Apricot, plum, ume, alcohol, sugar

Keep away from light, in a dry, temperate place.

Asahara Shuzo is a family-run brewery located in Saitama Prefecture, in the hills above the Chichibu Mountains, northwest of Tokyo. It was founded in 1882 by Zenjiro Asahara when he was just 29, and is now run by Kenichi Asahara, the 5th generation. The Saïtama region is relatively new to sake production, and doesn't enjoy the same reputation as some more traditional areas. This recent history has prompted Asahara Shuzo to innovate to attract attention. Today, the company offers products with a strong character, produced by two very young Toji in their early thirties. These dynamic brewers were trained directly by Kenichi Asahara, a master in the art of handling yeast.

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