|Bottle volume ml
|Country of origin
Harvested by local farmers then hand washed, the mikans will be macerated for 6 months in a neutral alcohol. At the end of the maceration, they are removed to be mixed with fresh mandarins then turn into puree added to the liquor which becomes a Nigori Mikanshu, an unfiltered tamandarin liquor.
The intensity of the fruity aromas of the pulpit mikans gives a rich and generous texture, which we can appreciate the smoothness by shaking the bottle before serve.
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