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The Asahara Suzo fruit liqueurs are made at a sake brewery in Okumusashi, a green and hilly area where the cultivation of fruit trees, including plums and Yuzus, is highly developed. This abundance of fresh local produce encouraged the producer to turn their talents to the production of fruit-based liqueurs.
The plums are macerated in sugar-cane based neutral alcohol for several weeks. At the end of the process, macerated fruits are crushed mashed and re-incorporated to the final product, together with sugar syrup, and more fresh crushed fruits.
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