Discover the vibrant world of fruit-infused liqueurs from Japan’s most innovative breweries
Japan’s legacy of craftsmanship extends far beyond sake into the vibrant world of fruit liqueurs—where tradition meets creativity in every sip. Drawing on centuries of brewing expertise, a new generation of producers is pushing the boundaries by infusing sake with luscious fruits, creating bold, expressive liqueurs that reflect both regional character and seasonal abundance. From the snowy peaks of Niigata to the sun-dappled orchards of Nara, these drinks offer a fresh take on Japanese drinking culture.
In this feature, we spotlight five pioneering producers—Aoki Brewery, Hakuryu Brewery, Niizawa Brewery, Raifuku Shuzo, and Umenoyado—each with a rich history of sake brewing and a unique approach to crafting fruit liqueurs. Whether it’s Umenoyado’s innovative Aragoshi line or the meticulous brewing traditions upheld by Niizawa and Aoki, these makers are redefining what it means to enjoy sake by blending time-honored techniques with the natural sweetness of fruit.
AOKI BREWERY – KAKUREI UMESHU JUNMAI GINJO PLUM SAKE
An extremely pretty example of a style that can tend to the cloyingly sweet, this is an elegant sake based umeshu. Made by soaking locally grown Koshino Ume plums in the Kakurei Junmai Ginjo for three months then adding naturally produced rock candy to balance the tartness of the fruit and aged for two more years to marry the flavors.
Founded in 1717, Aoki Shuzo boasts over 300 years of sake-brewing tradition. Now led by 12th generation descendant Takafumi Aoki, the brewery is located in Shiowaza, part of the renowned Uonuma rice-growing region, prized for its pristine well water. The brewery adheres to the kanzukuri (cold-season) brewing tradition, allowing natural winter temperatures to guide fermentation.
HAKURYU BREWERY – HAKURYU ‘WHITE DRAGON’ UMESHU SAKE
This premium ume-shu is made by soaking specially grown “Koshino Ume” plum in junmai sake for four months. Mellow sweet flavor, perfectly balance with mild acidity. Clean finish.
Hakuryu Brewery was founded by the Shirai family in 1839 during the Shogunate era. In addition to brewing, the family ran a maritime transport business, shipping sake by sea. Their brewery’s name—Hakuryu (“White Dragon”)—refers to a mythical guardian of seafaring vessels. Today, the sake is crafted by veteran toji Yuzuru Yamakawa and Shinji Shirai, with Yamakawa recognized as one of Niigata’s most esteemed brewers.
NIIZAWA BREWERY – HOJUN, YUZU SAKE
Yuzu sake made from high quality sake mixed with fresh yuzu juice and a bit of sugar added for balance. Excellent chilled, on the rocks, or as the perfect way to brighten up cocktails.
Founded in 1873, Niizawa Brewery is known for its pioneering spirit, producing the acclaimed 0.85% RPR sake, Reikyo “Absolute 0.” After the 2011 Great East Japan Earthquake, the brewery relocated from northern Miyagi to the border of Yamagata Prefecture. In 2000, Iwao Niizawa became the region’s youngest brewmaster, and in 2018 passed the role to Nanami Watanabe, Japan’s youngest female toji.
RAIFUKU SHUZO – UMESHU PLUM SAKE
Aromas of apricot and cinnamon, medium bodied and off-dryon the palate with notes of wild strawberry, finishes tart. High grade ume fruit is macerated in a premium sake base with no distilled alcohol added. A touch of rock sugar added to balance the tartness of the ume plums. Aged for 2 years in bottle to deepen flavor.
Established in 1716 in Ibaraki Prefecture, Raifuku Shuzo has brewed sake under the Raifuku label for over three centuries. Their offerings range from accessible futsu-shu popular in local izakayas to acclaimed ginjo-grade sakes appreciated across Japan and abroad. Known for working closely with local farmers and experimenting with unique yeast strains, Raifuku bridges tradition and innovation.
UMENOYADO
Founded in 1893, in recent years Umenoyado has become a trailblazer for new categories and styles, in particular fine fruit liqueurs. Their Aragoshi line features spirits and premium sake infused with high quality natural fruit, excellent on the rocks or in a myriad of cocktail applications.
Aragoshi, Umeshu, Plum Liqueur
A luxurious plum liqueur crafted from ume fruit, premium sake, high-quality distillate, and a touch of rock sugar. With 21% ume nectar by volume, this rich expression includes pulp for added texture and intensity.
A distinctively Japanese twist on umeshu, this liqueur is infused with high-grade green tea leaves. Smooth and subtly sweet, with fresh green tea aromatics and a gentle bitterness. Enjoy chilled, on the rocks, or in cocktails. Refrigerate after opening; flavor will remain vibrant for months.
Aragoshi, Yuzushu, Yuzu Liqueur
This bright, citrus-driven liqueur features 21% yuzu juice blended with premium sake, distillate, and rock sugar. Bursting with zest and natural citrus oils from handpicked yuzu, it’s a benchmark example of the style—perfect on its own or as a cocktail modifier.
Final Pour: Tradition Meets Innovation
Whether you’re building a sake list with a twist or seeking cocktail-ready liqueurs with real fruit character, these Japanese fruit liqueurs offer a compelling fusion of craftsmanship, flavor, and versatility.
Reach out to your Skurnik Wines & Spirits representative to explore these offerings and discover how they can elevate your program.
