Lemon sour has been booming in Japan since around 2017, still now.
New canned lemon sour continuously comes out from various alcoholic beverage companies, besides, Izakaya restaurants attract Japanese alcoholic lovers with their original lemon sour recipes.
Due to the pandemic restrictions, today, homemade lemon sour has been trending now.
I have no way to get Japanese canned lemon sour while living in the US, so I enjoy my own lemon sour too.
My favorite lemon sour recipe that I am going to tell you today, you can keep a refreshing citrusy lemon sour until the end without getting it watery.
Use lemon-infused vodka and frozen cut lemons instead of ice cubes.
Making the best Japanese “lemon sour” requires good lemons, your favorite bottle of distilled liquor, and a little patience.
Although I call Japanese lemon sour this recipe, you can use vodka instead of Japanese Shochu. (You need ABV, right? )
Of course, you can use Japanese (not Korean) shochu looking for more Authenticity.
To avoid misunderstanding, the reason I call this “Japanese lemon sour” is because it is dry, unsweet, and tastes like a popular Izakaya drink, and it is not because of using Shochu.
- Make Infused Distilled Spirits
- Remove Only The Yellow Part From The Lemon
- How Long Does It Take To Infuse Vodka?
- Keep Lemon Flesh To Make Fresh Lemon Ice
- Tips For The Best Japanese Lemon Sour
- Homemade Japanese-Style (Dry) Lemon Sour: The Best Lemon Cocktail To Try For This Summer!
- Variations Of Japanese Style Lemon Sour
- Lemon Shio Koji Sour: The Perfect Healing Summer Cocktail
- Do You Want To Sweeten Lemon Sour?
- What Is “Sour” Drink In Japan, Anyway
- Lemon Sour VS Lemon Chu-Hi
Make Infused Distilled Spirits
The lemon-infused distilled spirits provide a richer citrusy flavor and aroma to this lemon sour.
Choose your favorite distilled spirits with clear flavors such as vodka, Korui shochu, or maybe gin.
About lemons, highly recommend using organic unwaxed lemons.
When using waxed lemons, alcohol can pull toxic liquor out of peels, including the pesticides applied to lemons.
If you can’t get unwaxed lemons,
- Soak lemons in the lukewarm water added dish soap and baking soda, for about 15 minutes.
- Scrub (you can also use baking soda as the cleanser, )and rinse them thoughtfully.
The Best Shochu To Make Lemon Sour At Home
I use vodka to make daily Lemon sour at home considering the cost performance, but of course, you can use Japanese Shochu to make authentic genuine lemon sour to bring an authentic genuine Izakaya atmosphere.
When you want to try authentic lemon sour made of Japanese shochu or want to make it with lower alcohol content, check out this post about the best shochu for a homemade lemon sour.
Japanese Shochu is not only one kind, as you know, but you should also know which Shochu to use for a delicious lemon sour.
Remove Only The Yellow Part From The Lemon
Try removing the yellow skins only with a knife or a peeler since the white parts make the lemon-infused spirit bitter.
Discard the top and the bottom of the lemon, and carefully remove only the topmost layers of the yellow part.
Scrape the white part remaining on the peel if needed.
If you think it’s a pain in the neck, here is the easy version of the lemon-infused vodka recipe using whole parts of skins.
It’ll be a little bitter, but, it is not so unpleasant flavor if you like it.
Sneaky! Easy Infused Vodka/ Shochu With Whole Lemon
If you want to skip the peeling process, here is the sneaky way to infuse liquor. Use whole lemon cuts (peels and flesh). It’ll be also a refreshing lemony flavor, but a bitter adult taste.
How Long Does It Take To Infuse Vodka?
Transfer the yellow lemon peels to a clean jar and cover with your choice of distilled spirit.
Store it in a dark cool place or in a refrigerator.
You can enjoy lemon-infused vodka from the next day, but I recommend infusing the liquor for a minimum of 1 week, and, 3-4 weeks is best.
As long as infusing the liquor with lemon peels, you can get a more luxurious citrus flavor, aroma, and color.
It will get more beautiful yellow after a week.
Keep Lemon Flesh To Make Fresh Lemon Ice
Use the rest lemon flesh to make fresh “lemon ice” for this recipe.
Frozen fresh lemon ice is the key to keeping the refreshing citrus flavor in this cocktail without getting watery while drinking.
Moreover, the lemon sour will be richer and richer in the refreshing zesty flavor.
Besides, the citrusy freshness will last for even another glass pouring the infused distilled spirit and carbonated water.
Discard the thick white part from the lemon flesh and cut it into a quarter or wedges.
Line parchment paper on the baking sheet and arrange lemons in a single layer.
Once the lemons are fully frozen, pop them into a freezer bag.
Tips For The Best Japanese Lemon Sour
Once your infusion has reached its peak flavor, now, you can enjoy homemade lemon sour in Japanese style.
Fill a glass with fresh lemon ice.
Add infused vodka/Shochu and pour carbonated water/ sparkling water/ club soda.
Stir it once to keep fizz.
To keep the fizz in the lemon sour, do not stir well.
Gently insert a bar spoon down to the bottom and stir once or twice if needed.
Pro Tip To Make The Best Lemon Sour
- Let the fizzy water cold in a refrigerator.
- Also, let a glass cold in a refrigerator or in a freezer.
- Use a thin wall glass since you can taste lemon sour more directly. (*Avoid putting it in a freezer.)
- Or, fill a glass with lemon ice and stir with a bar spoon to let a glass wall cold.
- When you pour the fizzy water, gently pour it along the glass wall.
Highball Glass For Japanese Lemon Sour
To make the best Japanese lemon sour, he needs thin wall highball glass.
The taste of lemon sour changes greatly depending on the glass you use.
The thin glass is the best for Japanese lemon sour (sawa). It can provide the delicacy of the taste, and you can directly enjoy cold refreshing lemon sour.
The Best Carbonated/ Sparkling Water For Japanese Lemon Sour
As well as making Whiskey highball, be picky on the carbonated water if you use no-cheap vodka or Shochu.
Avoid using natural sparkling (hard) water, it can eliminate the original alcohol flavor.
For more details, please check out this post later.
Homemade Japanese-Style (Dry) Lemon Sour: The Best Lemon Cocktail To Try For This Summer!
- A clean and sanitized bottle or jar
- 3 Organic non-waxed lemons
- 2 Cups Vodka/Japanese Shochu Barley or rice Shochu is recommended *Iichiko/Shiro
- Carbonated water/sparkling water/Club Soda
- Sugar syrup *Optional
Make Lemon-infused Vodka
- Wash and rinse lemons well.
- Remove only the yellow part with a knife or a vegetable peeler.*The white part makes the liquor bitter.Remove the top and the bottom, and carefully peel off only the topmost layers of lemon skin from top to bottom.
- You can scrape off the white part from the lemon peel with the knife if needed.
- Transfer the lemon peels to a clean jar and pour your favorite Vodka.
- Cover peels completely with the vodka. Close the lid tightly.
- Allow the lemon to infuse into the vodka in a cool dark place. *I put it in the refrigerator.
- You can enjoy lemon-infused vodka from the next day, but I recommend letting it infuse for a minimum of 1 week, and, 3-4 weeks is best.
Make Lemon Ice
- Remove the thick white part from the lemon flesh with the knife.
- Cut the lemon flesh into quarters or wedges.
- Line a baking sheet with parchment paper and freeze cut lemons in a single layer.
- Place lemon cuts in a single layer put the baking pan in the freezer to allow lemons to freeze for a few hours.
- Once the lemons are fully frozen, pop them into a freezer bag.
Make Japanese-style Lemon Sour
- Fill a glass with frozen lemon ice.
- Pour infused- vodka and carbonated water gently.
- Stir only once to keep fizz.
Variations Of Japanese Style Lemon Sour
Lemon Koji Sour
Koji is the Japanese traditional fermented condiment used for making Sake, soy sauce, mirin, miso…etc.
“Lemon Koji” is literally made of lemons, salt, and rice koji.
Salty and refreshing citrus lemon flavor. It can add citrusy flavor instantly while breaking up the meat protein and turning it into the amino acids-umami flavor.
Lemon Shio Koji sour tastes mild-salty, citrus, and actually addictive more than you think.
Feel the deep Japanese tradition with this unique lemon sour.
Lemon Shio Koji Sour: The Perfect Healing Summer Cocktail
- 1 TSP Homemade Lemon Shio Koji
- 1.5 fluid OZ Shochu/ Vodka
- Carbonated water/ Club soda
- Cut lemons
- Gather Ingredients. *How to make Lemon Shio Koji.
- In a highball glass, add a few ice cubes, lemon shio-koji, and shochu/ vodka. Stir well.
- Fill the glass with ice.
- Pour carbonated water/ club soda.
- Stir once.
- Place the cut lemon if desired.
Shio Lemon Sour
Do You Want To Sweeten Lemon Sour?
The reason I call this recipe “Japanese lemon sour” is because it’s not sweet.
Generally, lemon sour in Japan is not sweet or less sweet than cocktails you think.
If you’d like to sweeten lemon sour, honey, sugar syrup, citrus-flavored syrup, and lemon sour work dramatically together with simple Japanese-style lemon sour.
Homemade Sugar Syrup
Dissolve the 1-2 cup of sugar in the boiling water, and simmer it until the sugar is dissolved. Stirring constantly and let it cool.
Homemade Lemon Syrup
This homemade simple lemon syrup is so easy and so good.
AND, you need only two ingredients-lemons and sugar.
This natural sweetener also goes well with a cup of tea!
Korean Honey Citron & Ginger Tea
I like the dry lemon sour itself, but sometimes add “Korean Honey Tea” (yujacha) as sweeter.
Which adds a unique Yuzu flavor.
Korean honey citron and ginger tea is a traditional Korean tea made with Yuzu fruits and honey, so it is not a tea itself even if it is called a tea.
The Yuzu flavor is like bitter lemons, limes, orange peels, or grapefruit, but not like them, it’s unique.
This thing called Yujacha tea is quite popular in Korea & Japan especially as the winter hot drink because of the rich in vitamin C to fight colds and flu.
Also, Ginger helps make your body warm.
Of course, the cold Yujacha is also refreshing especially when mixed with fizzy water. It’s little pain to dissolve in the cold water, but it can add a unique sweet fruity flavor to Lemon Sour.
It’s also said to relieve hangovers…
What Is “Sour” Drink In Japan, Anyway
When the Japanese refer to “Sour drink”, it generally means “casual cheap booze” at Izakaya chain restaurants (NOT authentic Izakayas and classic bars) or Karaoke rooms.
Those are definitely not the fancy sour cocktails that you order at stylish classic bars.
My Izakaya Sour Drink Recipe
Lemon Sour VS Lemon Chu-Hi
Indeed, a Japanese sour drink is a mixed drink made of distilled spirits, fizzy water, and added fruit/non-fruit flavors.
Thus, the sour drink with lemon flavor is called ‘Lemon Sour’.
You may be curious so what’s the difference between lemon sour and lemon Chu-hi.
Chu-hi is another casual Izakaya drink, which is made of Japanese Shochu, carbonated water.
Thus, Lemon Chu-hi is made of Shochu, carbonated water, and lemon juice.
But, lots of Chu-hi products are made of vodka/ korui shochu so there is no clear definition between lemon sour and lemon Chu-Hi today.
Moreover, how this cocktail called lemon sour or lemon Chu-hi varies from local to local, (which means it varies between the west and east sides of Japan.)
To be precise, you can say Lemon Chu-hi when it is made of Japanese Shochu.
Isn’t it fun to watch the color getting yellowish every day?
When using normal ice for cocktails, it makes the flavor thinner, but
frozen lemons can keep the lemon flavor in Lemon Sour.
Only the thing to say last, I am going to cut bigger wedges next time, because I cut too small pieces so it didn’t keep the Lemon Sour cold enough.