大分県·その他
Kabosu Highball
An essential part of Oita's izakayas is the refreshing highball made with freshly squeezed local kabosu. The green kabosu floating in the glass brings a sense of coolness just by looking at it. Oita Prefecture is a major production area, accounting for over 90% of Japan's total kabosu production. Primarily cultivated in cities like Usuki and Taketa, the fruit is harvested at the peak of its aroma while the skin is still green. Its sharp acidity and invigorating fragrance help to cleanly tighten the powerful flavor of whisky. It pairs excellently with Oita's pride dishes, such as Toriten (chicken tempura) or Karaage. The light mouthfeel goes well with any food and is perfect as a first drink. Please enjoy this local flavor that naturally blends into the local nightlife in Oita.
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