This syrup is essentially OPEN BOOK’s secret sauce—now bottled and commercialized to be nearly identical to what we serve at our shop. Mix it with shochu for an exceptional lemon sour, or simply with soda for a refreshing, non-alcoholic lemon squash.

People often ask what kind of alcohol it pairs best with. At our bar, we use kokutou (brown sugar) shochu. But at home, feel free to use whatever you have on hand—like convenient store-bought ko-rui (neutral) shochu or even gin. It can even go surprisingly well with sweet potato shochu. The fun is in experimenting. Here’s a little tip: if you use barrel-aged spirits, you’ll end up with an incredibly rich flavor. That’s something we can’t do at the shop—so we hope you’ll enjoy that luxury at home.

For wintertime, try mixing it with hot water for a cozy lemonade.
Or mix it with beer to make a refreshing cocktail known as a Panaché.

At OPEN BOOK, we typically mix alcohol at about 20–30% of the total volume. Since alcohol and soda are generally mixed in a 1:3 ratio, the full ratio (syrup : alcohol : soda) comes out to a rather tricky 1:3:9. Apologies for the math—we’re counting on your excellent calculation skills.

This 200ml bottle is the perfect, easy-to-use size.
It makes approximately 6–7 servings of lemon squash.
Perfect for trying it out—or for gifting to someone special.

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