149 BITTER BETTER

We recreated the ruby red bittersweet liqueur that you crave when the sun is high in the sky using ingredients we could obtain ourselves. This is mitosaya's bitter and better liqueur. After aging in tanks, we bottled it again, giving it a richer flavor.

Italian bitter and sweet crimson liqueurs, such as Campari and Aperol, were created in Milan around 1860 and are still loved around the world today.
Although the recipe is kept secret, it is a blend of dozens of herbs, flowers, roots, fruits, etc., and some say it contains as many as 60 ingredients.
In recreating this liqueur, I decided to consider the bitterness, aroma, color, and sweetness separately.
For bitterness, we use cascara, which is made from the dried skin and flesh of the coffee berry, hop spirits, ginseng and gentian root, etc. Mugwort adds a subtle aroma along with the intense bitterness.
The distinctive citrus aroma is achieved by using plenty of organically grown citrus peels, such as grapefruit, navel orange peel, and Anseikan peel, giving it a bitter taste and rich flavor.
To add sweetness, fresh fruits such as quince, mulberries, Yamagata cherries, and wild cherry blossoms are used to add a fruity flavor, and agave sugar adds a refreshing sweetness.
Its distinctive ruby red color gives it a hint as to the ingredients that were used for a reason, rather than for its color: the medicinal madder root, the rose-scented rosehip flower, and cochineal.
Starting with citrus peels, the juice is left to soak for six months before being gently squeezed to finish.
By trying to recreate the ideas and manufacturing methods devised by our predecessors using materials and techniques that we had access to, we were able to rediscover their greatness.

With a slightly higher alcohol content and lower sugar content, you can enjoy the fresh, bitter taste of BITTER BETTER on its own, or by adding soda or orange juice for a refreshing drink, or by substituting BITTER BETTER for classic cocktails such as Americanos and Negronis.

specification

Product: Liqueur Ingredients: Rice spirits (domestic), agave sugar, navel orange peel, blood orange peel, lemon peel, hops, wild cherry fruit, cherries, mulberries, coffee cherries, blueberries, black berry branches, gentian, rose hips, mugwort, madder, common rue, cochineal Alcohol content: 30%
Extract content: 11%
Capacity: 110ml/500ml
Artwork: Sam Gendel / Marcela Citrinovich

Limit two items per product (size) per person.

The ruby-red, bittersweet liqueur that we all love to drink in the summer has been reconstructed with ingredients we can get our hands on: mitosaya's BITTER BETTER.

The deep red, bitter-sweet liqueur of Italian origin, such as Campari or Aperol, was born in Milan in 1860 and is still loved all over the world today.
The recipe is a secret, but it is said to be a blend of dozens of herbs, flowers, roots, and fruits, with one theory claiming as many as 60 different ingredients.
In recreating this liqueur, we decided to divide it into three categories: bitterness, aroma, color, and sweetness.
For bitterness, we used cascara, which is the dried skin and pulpy parts of fresh coffee berries, hop spirits, ginseng and gentian roots, and nigamogi. The nigamogi adds a subtle aroma along with an intense bitterness.
For the characteristic citrus aroma, we used a generous amount of organically grown citrus peels, including grapefruit, navel orange peel, and ansei citrus peel. In addition to bitterness, it has a rich flavor.
For sweetness, fresh fruits such as quince, mulberries, Yamagata cherries, and mountain cherry nuts are used to add fruitiness, as well as the refreshing sweetness of agave sugar.
The characteristic ruby-red color is a hint to explore the ingredients, but it is better to think that the red color was used for a reason rather than for the sake of the red color. The ingredients used were root of Akane, which has medicinal properties, Hamanasu flowers, which have the fragrance of rose flowers, and cochineal.
Starting with citrus peels, we slowly steeped them for six months, then gently pressed them to complete the process without dilution.
By trying to reproduce the ideas and methods developed by our predecessors with the materials and techniques available to us, we were able to learn anew the beauty of the process.
With a slightly higher alcohol content and lower sugar content, it can be enjoyed on the rocks as is, with soda or orange juice for a refreshing drink, or with BITTER BETTER to replace a classic cocktail such as an Americano or Negroni for a fresh, bitter taste.

SPECIFICATIONS

Type: Liqueur
Ingredients: Rice spirits (domestic), agave sugar, navel orange peel, blood orange peel, lemon peel, hops, wild cherry fruit, cherries, mulberries, coffee cherries, blueberries, black letter branches, gentian, hamanas, mugwort, western madder, henruda, cochineal
Alcohol content: 30%.
Extract Content: 11%.
Volume: 110ml/500ml
Artwork: Sam Gendel / Marcella Cytrynowicz

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