For more than a century of tradition in Kansai, on the island of Honshū, Kiyoko has been a truly refined yuzu-infused aperitif, with heritage dating back to 1889.

How to Enjoy Kiyoko

Serve chilled, over ice, or with Prosecco.

For a refreshing cocktail: 8 cl Kiyoko, 6 cl Prosecco, plenty of ice, and a sprig of mint.

Seasonal Tradition

In the mountainous south of Japan, overlooking the vast Pacific Ocean, nature offers the perfect environment for cultivating the rare Yuzu fruit.

The sharp temperature variations and the abundance of sunlight create the ideal conditions for the fruit to reveal its unique character.

Following centuries-old tradition, each Yuzu is carefully handpicked and immediately juiced to preserve its freshness intact.

Devotion to Perfection

The Yuzu juice in Kiyoko is pure - never concentrated, without additives or artificial flavors. The toji, Kiyoko’s master brewer, masterfully balances the pure Yuzu juice with Junmai sake.

The distinguished Gohyakumangoku rice variety and the crystal-clear Miyamizu water from Mount Rokkō give Junmai its signature crispness and vibrancy, which meet the freshness and intensity of Yuzu in a perfectly balanced aperitif.