Okumusashi Nigori Anzushu is a Japanese apricot liquor made by hand by the small Asahara Shuzo brewery founded in 1882 in Okumusashi to the edge of the Kanto plain. The anzus are typical small apricots in Japan, with particularly intense and fruity aromas.
Harvested by local farmers then hand washed, the anzus will be macerated for 6 months in a neutral alcohol. At the end of the maceration, they are removed to be mixed with fresh apricots and turned into puree added to the liquor which becomes a Nigori Anzushu, an apricot liquor unfiltered.
The intensity of the fruity aromas of the anzus pulp gives a rich and generous texture, which we can appreciate the smoothness by shaking the bottle before serve.