|Bottle volume ml||500ml|
|Country of origin||Japan|
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.