135 NOCINO

Nocino is a dark brown walnut liqueur that is a specialty of Emilia-Romagna in northern Italy. Unripe green walnuts are picked in early summer, added to alcohol to remove bitterness and scum, and spices and herbs are added to create a fragrant, slightly bitter taste. In medieval Italian monasteries, Nocino was also used as a medicinal drink.

I thought I would try making this nocino with Japanese walnuts.

The staff members collect blue walnuts from the mountains in Chichibu, where their parents live, and send them to us.

The yellow-green fruit covered with down is not yet solidified and can be easily crushed. When you put it in your mouth, you can taste the bitter tannins that make your mouth tighten. The color is yellow-brown, and I was skeptical about whether this was okay, so I dipped it in vodka.

After a few weeks, the liquid was pitch black. It had a fragrant flavor in addition to the bitterness. After a month of maceration, the liquid was strained and spices such as vanilla and cloves were added. In the original winery, woodruff leaves are added, but instead, similar varieties such as angelica and touki were added to see how it went.

After another month, the bitterness faded away and a rich, nutty flavor and the aroma of spices and herbs emerged. Finally, honey harvested at mitosaya was added to sweeten the flavor and the mixture was left to age for a few more months. The result was a fragrant, slightly bitter, black liquid.

It can be enjoyed chilled as a sweet dessert drink, or as a hot drink, which is a seasonal treat.

Product: Liqueur Ingredients: Walnuts (from Saitama Prefecture), rice spirits, water, spices, herbs Alcohol content: 35%
Capacity: 100ml/500ml

Artwork by Jason Logan

Limit two items per product (size) per person.

Nocino is a dark black liquor from Emilia Romagna in northern Italy. It is made by taking unripe green walnuts in early summer, adding them to alcohol to remove their bitterness and acridity, and adding spices and herbs to give it a savory, bittersweet flavor. In medieval Italian monasteries, nocino was also used as a medicinal beverage.

We decided to make this nocino with Japanese walnuts.

We collected blue onigurumi from the mountains of Chichibu, where our staff's parents live, and had them sent to us.

The yellow-green kernels, covered with hair, are not yet hardened inside and can be easily crushed. They have a bitter tannin taste that makes your mouth water when you put them in your mouth. The color is yellowish brown, and I soak the berries in vodka, half-convinced that this is the right way to go.

After a few weeks, I looked at it and found that the color of the liquid had turned black. After one month of maceration, the liquid is strained and spices such as vanilla and cloves are added.

After another month, the bitterness has disappeared and a dense, thick, nutty flavor with aromas of spices and herbs has emerged. Finally, honey from mitosaya is added to sweeten the taste, and it is aged for a few more months. A black liquid with a savory and bittersweet flavor is the result.

It is a delight this time of year to be used as a luscious dessert drink when well chilled, or in hot drinks.

Item: Liqueur
Ingredients: Walnuts (from Saitama Prefecture), rice spirits, water, spices, herbs
Alcohol percentage: 35%
Volume: 100ml / 500ml

Artwork by Jason Logan

Purchase quantity is limited to two items per product, per size.