JCC Agent
JCC Agent
AboutJCC Agent
Bartender Yuki Yamazaki developed The Japanese Liqueur through his company JCC Agent, drawing on Japanese ingredients for cocktails. The idea began to take shape at a 2011 charity event at the Japanese Embassy in Toronto, followed by years of travel and recipe development.
One liqueur pairs Wakayama ume with red shiso; another combines Kito yuzu from Tokushima with green chilli. For the ume-and-shiso liqueur, low-temperature extraction preserves the fruit’s fragrance and the herb’s colour.
The Japanese Liqueur Yuzukosho 500 mL
Japanese Liqueur
Fragrant yuzu gives the nose an immediate citrus lift, followed by a savoury edge and a measured chilli warmth. The palate is bright and tangy rather than conventionally sweet, with fresh peel, gentle salinity and green-chilli spice creating a distinctive, food-friendly shape. Heat builds gradually while the yuzu stays clear and aromatic through the centre. A clean, lively finish leaves citrus oil and soft pepper behind. Mix with soda, tonic or ginger ale, or add to a savoury cocktail.
The Japanese Liqueur Umeshiso Kanjuku 500 mL
Japanese Liqueur
Fully ripened ume brings rich plum fruit and a bright sweet-tart line, balanced by the fresh, herbaceous character of red shiso. Slow cold extraction preserves clarity and lift, giving the palate depth without turning heavy or overly sweet. The fruit remains vivid through the middle while shiso adds a cooling, lightly savoury edge and a clean aromatic finish. Serve over ice, lengthen with soda or use to bring layered plum and herbal character to cocktails.