All the liqueurs in the Nigori range are produced by the small Asahara brewery in Saitama Prefecture. All the fruits are harvested by small local producers and then washed by hand: the work and selection are therefore extremely rigorous. The liqueurs are produced by macerating whole fruits - tangerine mikan, peach momo, plum ume and citrus yuzu - in neutral alcohol for six months. Then the fruits are extracted and mixed with a purée of new fruits to give these incomparable aromas and the necessary texture to the "nigori" (cloudy, unfiltered in Japanese).