During their studies in Berlin Kakuzo founders, Paul and Marc, noticed the growing trend of tea-infused cocktails in bars, and set out to create the first tea-infused spirit. The duo’s extensive travels through Asia and shared love of eastern mythology propelled the creation of Kakuzo - and consequently, each stage of the production process is inspired by Japanese tradition.
Made with Kalamansi (a cross between kumquat and tangerine) and Yuzu, one of the rarest fruits of Japan, Paul describes this liqueur as a cross between a gin and an aperitif. The fruity base is mixed with Kakuzo’s traditionally distilled gin, for a quintessentially Japanese gin liqueur. Perfect over ice with tonic and a grapefruit peel.