Yuntaku is the first Japanese bitter, inspired by the culture of the island of Okinawa, and the only ethnic bitter on the market.

The idea of creating an Asian-inspired digestive was born from the need to offer a liqueur that would marry Western tastes at the end of a Japanese meal. Celebrating the affinities between these two cultures is a real mission for Yuntaku;

Production method

The main ingredient of the liqueur, as well as the bitter base, is GOYA. Also known as 'bitter melon', the sought-after vegetable is a staple in the diet of Okinawa, the mother island of Yuntaku.

Thanks to its powerful antioxidant and anti-inflammatory properties, Goya extract is used as a true medicine, helping to make the island's population one of the longest-living in the world.

An infusion of typical Japanese herbs, spices and flowers, including sichuan pepper, ginger and Jasmine tea, is added to the infusion of goya, which is rigorously used freshly dried.

Amaro Yuntaku is produced in small batches in one of Italy's most historic distilleries, using ingredients of Asian origin and premium cane sugar, without any additives or colouring agents, ensuring the highest quality and respect for the ancient methods of producing digestive bitters.

Country: Japan


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