An herb field spread across the nature-rich region in the northeast of Japan.
The owner, Mr. Oikawa, grows more than 30 kinds of herbs and transforms them into a delicious liqueur that stimulates the senses.
His liqueurs, made of herbs, trees, fruits, and vegetables, have a beautiful aroma that delivers Japanese seasons, and the botanical taste of nature itself spread on the palate is impressive.
Also, the colours of the four bottles are reminiscent of the Japanese four seasons, each with beautiful clear and vivid colour. Mr. Oikawa is persistent in not using colourings or flavourings.
About the distiller
After the bartender experience in Vancouver, Mr. Oikawa ran his bar in Tokyo.Since he wanted to create his liqueur using herbs that he grew, he moved to Kanegasaki town in Iwate, where now his distillery is to start raising herbs and producing liqueur.
Iwate prefecture has a snowy climate, so he has to grow new herbs on a trial basis, but he says that the pleasure of creating flavours using local ingredients is the best part of all.
“ I want to create liqueurs that use Japanese botanicals and fruits to convey the Japanese taste and aroma to the world.”
His thoughts lead to passion, and he continues adding about ten kinds of herbs to grow every year and develop new products.
How to drink
Liqueurs made with mainly Japanese ingredients can be challenging abroad when making cocktails. Mixing the WAKA series with sparkling wine is the simplest way to enjoy it. It is also quite tasty with black tea.
We, Macotto, prepared an English version of a cocktail book with many cocktail ideas created by renowned Japanese bartenders using the WAKA series.
Please contact us for the particular recipe via the contact form or directly via our email!
