16/02/2025
New Arrivals!!
Nakatsu Yellow Absinthe
We use homegrown wormwood. The summer of 2024 was extremely hot, and although we usually harvest in August, we started in early July. This time, we are using only fresh wormwood, infusing it into chicory spirits. Previously, we used a mix of dried and fresh, but to achieve a more refreshing taste, we’ve opted for fresh only. Of course, we’ve added as much as possible.
The spices are a blend of over ten varieties, chosen to impart sweetness, spiciness, coolness, warmth, and zest, just like last time. Amidst the intriguing flavors, there’s a hint of freshness.
This time, the focus is on color—we’ve tinted it yellow. In summer, gardenia flowers bloom in the garden, and by autumn, they bear fruit. We’ve been drying these since last year. They produce a vivid yellow or orange pigment. Gardenia itself is tasteless and odorless, so it doesn’t affect the liquor’s quality. Additionally, as a natural pigment, it’s quite stable.
The flavor remains intense, so it might not pair well with delicate Japanese cuisine. It seems to complement spicy, exotic, and oriental dishes. For such cuisine, yellow absinthe is a perfect match.
Some might find the unique aroma off-putting at first sniff. Others might try it and, due to its strong character, decide never to drink it again. Some might find the tongue-tingling sensation unforgettable. And perhaps, through the yellow, milky liquid, some might even glimpse the “yellow fairy.”
Various anecdotes likely explain why its production was banned until modern times.
