Liqueurs have a long history within Japan. For thousands of years Japanese and Chinese people have been consuming medicinal remedies made from herbs steeped in alcohol. We know that the benefits of medicinal alcohol were known in ancient times because the old form of the Chinese character for healing 醫 includes the character for medicine 医 atop the character for alcohol 酉, suggesting that medicine was supported by alcohol.  

The advent of Japanese liqueurs is relatively recent by comparison. Liqueurs with Japanese inspired flavours began with their use in the confectionery and baking industry. Those familiar with Japanese cuisine will certainly recognize the taste of the sweet red bean paste, Azuki, found in countless desserts and pastries called Dousha in China and Anko or Ogura in Japan. Similarly, Japanese fruits such as yuzu, kumquat, ume, persimmons, and white peach, as well as ginger, shiso, ho, cherry blossoms, matcha, and chestnuts are all commonly utilised flavours in Japanese pastries and desserts. 

With the revival of cocktail culture, bars, restaurants, and hotels began to experiment with Japanese flavoured liqueurs and quickly realised their potential to create unique, complex and delicious cocktails.