角旬 · How it is made
Production.
— The process
No shortcuts.
No compromises.
The production of NAGOMI follows the nature of its botanicals. We work in small batches at a time. Every stage, from sourcing to final filtration, is conducted by hand, in-house. The process is slow because the result demands it.
— Four stages
From the elements
to the bottle.
01
Sourcing
The alcoholic base, the shochu, requires a very long lead time: it must be ordered months in advance of production. Every botanical is carefully selected, with a preference for traceable raw materials.
02
Maceration
Carried out using a patented extraction method that uses a controlled pressure gradient to extract aromatic compounds without breaking or oxidising the plant matrices. At controlled temperature, ensuring integrity: low heat, low pressure.
03
Blending
After extracting the shiso leaves in shochu, blending takes place. Sweetening is done with natural date juice. Quassia extract and other bittering botanicals are then added. The formula has not changed since the first batch.
04
Bottling
Every bottle is filled, sealed and labeled by hand. Every batch is numbered. The label carries the batch number and year. We do not filter for absolute clarity: a slight natural haze is the mark of a product without compromise.
— The botanicals
Four ingredients.
One identity.
01
Shochu
Sugar Cane
The alcoholic base of NAGOMI. It arrives by sea from Japan, with a six-month lead time. It gives the product a softness and natural sweetness unique in its kind.
02
Green Shiso
Perilla Frutescens
The herbal soul of NAGOMI. Green shiso is cold-extracted to fully preserve its aromas: notes of mint, anise and basil that combine into a unique and unmistakable profile.
03
Date
Natural Juice
Sweetening is done exclusively with natural date juice — no syrup, no refined sugar. It brings a deep sweetness and a velvety texture that balances the bitterness.
04
Quassia Extract
Quassia Amara
The bittering element. Quassia is one of the purest bittering agents in nature. Its presence is calibrated with precision: it gives persistence and depth without ever overwhelming the other ingredients.
— Our standards
What we
never do.
No artificial colouring
Colour comes entirely from the botanical. Natural, variable from batch to batch.
No artificial flavouring
Every note in the bottle comes from a real botanical. There are no shortcuts.
No heat extraction
Cold maceration only. Heat destroys the aromatic compounds that make shiso unique.
No mass production
We produce small batches at a time. This is not a marketing choice. It is a production reality.
— Batch numbers
Every bottle is a document.
The batch number on the label is not a serial code. It is a trace of time, origin and process. There will be several batches because production is limited, without altering the flavour profile. Each numbered batch is slightly different from the previous one. That is not an inconsistency. That is the point.