The story 2021 Spring - 2022 winter
Shinjuku Golden Gai. In 2015, we opened a lemon sour specialty store called "Open Book" on this small street corner where the Showa era charm and modernity intersect.
"Real Lemon Sour" was born in 2021, with the desire to allow more people to enjoy the refreshing acidity and fresh flavor of the lemon sour served in our restaurant, so that it can be enjoyed at home.
Open Book Lemon Sour allows you to enjoy different flavors with each season.
In this article, we will introduce the story of Real Lemon Sour 2021 (Spring), which was the first to be commercialized, through Real Lemon Sour 2022 (Winter).
"Real Lemon Sour" is a liqueur made just for lemon sour.
OPEN BOOK Lemon Sour has been commercialized as a liqueur.
All products are handmade with great care and contain no preservatives, flavorings, artificial sweeteners or colorings. Open Book Tanaka spent a week staying on Amami Oshima Island making these products.
We peeled 50 kilos of lemons, soaked them in shochu that we blended for this purpose, and mixed it with Open Book's original syrup. Just mix it with soda and you can enjoy Open Book's lemon sour (or maybe even more).
The lemons used are the Viafranca variety from citrusfarms Tatemichiya, located in Setoda-cho, Onomichi City, Hiroshima Prefecture.
Mix it 1:3 with soda to enjoy a lemon sour straight from Open Book (be sure to add a slice of lemon). On cold days, we also recommend mixing it with hot water for a hot lemon sour.
One bottle of Real Lemon Sour makes about 12 cups of lemon sour in regular glasses.
In the fall of 2021, we are using green lemons, which are just starting to come into season. As a result, the taste is lighter. You may even notice a slight refreshing melon scent.
Due to its delicacy, I was worried that the sweetness might overpower the lemon aroma, so I stopped refilling the syrup halfway through.
You may think that it lacks punch compared to the previous Real Lemon Sour. However, it has more points of contact with the outside of the glass, such as the enjoyment of drinking it and how it goes well with food. Please enjoy the sweet aroma of brown sugar shochu and the subtle acidity of the early season lemon.
Winter 2022
It was an unusual time of year on Amami Oshima when a jacket was needed.
I think winter is the best time to make lemon sour. When you hear "lemon sour," you might imagine something that's nice to drink in the summer, but the best season for lemons is actually winter.
The shiny skin and smooth yellow color of the lemons are ripe and shining at their most beautiful. The moment you open the box, the rich, sour aroma of lemon fills the air.
In autumn, the lemons were still green and had a bitter taste, but they turn yellow towards the end of the year, and the best time to pick them is around February. Before the typhoons and rainy season, around May, the lemons can no longer be picked.
Last time, it turned out a little bitter, but this time I followed the classic recipe and aimed for a slightly sweeter taste. That also means that the lemon aroma was strong enough.
Amami Oshima in February is also nice. It's not too hot. If it's any hotter, I won't feel like working unless I'm next to a beach (work).
Please enjoy this winter of 2022, which is shaken by the slight feverish feeling that comes with the change of seasons.
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