Real Lemon Sour is a true specialty liqueur, born from the signature lemon sour served at OPEN BOOK.
Just add soda water—and voilà—you’ve got an OPEN BOOK lemon sour at home (maybe even better!).

Lovingly handcrafted without any preservatives, flavorings, artificial sweeteners, or colorings.
This liqueur is made over the course of a week in Amami Oshima, in collaboration with Tomita Shuzojo. We peel 200 kg of lemons, soak them in a specially blended shochu, and finish the mix with our original OPEN BOOK syrup.

The lemons we use—Biafranca and Lisbon varieties—are sourced from Citrus Farms Tatemichiya in Setoda, Onomichi (Hiroshima Prefecture), and blended seasonally for optimal flavor.

Spring is our biggest production season, and this batch was made in the liveliest atmosphere yet, with help from our team and plenty of volunteers.

Mix it with soda at a 1:3–4 ratio for the authentic OPEN BOOK lemon sour experience.
Add a slice of fresh lemon for an extra touch. Of course, feel free to adjust the strength to your liking.
It’s also fantastic on the rocks, like a Japanese limoncello—or try it with hot water on a chilly day for a cozy hot lemon sour.

Each bottle makes about 10–12 servings in a standard glass.
After opening, we recommend keeping it in the refrigerator, but it can also be stored at room temperature—as long as it’s not exposed to high heat or humidity.
With an alcohol content of 30%, it keeps beautifully over time.

Orders usually ship within 2–3 business days.
(Delivery may take longer for remote islands.)