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Purchase Options
| 300 mL | ¥600 (tax not included) |
|---|---|
| 720 mL | ¥1,200 (tax not included) |
* Prices shown are the manufacturer’s suggested retail prices (MSRP). Consumption tax is not included.
* You must be 20 years of age or older to consume alcohol in Japan. Please drink responsibly.
Liqueur
Amami Tankan Citrus Liqueur
奄美たんかん酒
From our liqueur series, made with the Amami brown sugar shochu Long-Aged Sato no Akebono.
One of the fruits that best represents Amami, steeped slowly and one piece at a time. The compounds in the peel and juice dissolve gradually into the spirit, giving it a vivid orange color and a fresh, juicy aroma. Taste the season as it is harvested in Amami.
Product Details
Category
|
Liqueur |
|---|---|
Alcohol Content
|
12% ABV |
Ingredients
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Brown sugar shochu (produced in Kagoshima Prefecture), tankan citrus, sugar / acidulant, flavoring |
How to Enjoy
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On the Rocks
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With Soda
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Others
Our Craftsmanship
Preserving Amami’s Treasures for Future Generations
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奄美すもも酒
Liqueur
From our liqueur series, made with the Amami brown sugar shochu Long-Aged Sato no Akebono.
12% ABV 300 mL 720 mL
More Details
A Bottling Rich with the Bounty of the Island
Amami Tankan Citrus Liqueur is made by steeping tankan, a citrus born of a natural cross between the ponkan and the navel orange, into Sato no Akebono, one fruit at a time and entirely by hand. Because the tankan are steeped whole, peel and all, the distinctive flavor and aroma of the rind are joined by the sweet, gentle fragrance that only brown sugar shochu brings, giving a character quite unlike other citrus fruit liqueurs.
Tankan, the Citrus That Represents the Island
Tankan grown in Kagoshima Prefecture comes above all from the outlying islands, including Tanegashima, Yakushima, Amami and Tokunoshima, which together account for around eighty percent of the national harvest. Amami tankan is at its best from the middle of February to the middle of March. Born of a natural cross between the ponkan and the navel orange, it has a firm, thick rind and a fresh, orange-like fragrance, and its juicy balance of sweetness and acidity has made it one of the island's best-loved specialties.
Many Pairings, Many Ways to Drink It
On the rocks or with sparkling water is the most direct way to enjoy its fresh acidity and sweetness, but it also works as the base or the accent in all kinds of cocktails. Mixed with beer as a beer cocktail (just top it up!) or with soy milk are both popular with the women on our staff. Do give them a try.