With Japan’s deep history comes a variety of traditions, ranging from fashion, food, to art. But the glaring reality shows that many of such traditions are dying out, and younger generations are becoming increasingly unaware of the myriad aspects that have created the foundation of today’s culture. But those who have strived for generations to preserve traditions are working hard to keep them both genuine and relevant, and have come up with creative solutions to do so.

In order to preserve the traditional craft of Kyoto’s Kitayama Maruta (traditional log production), Kyoto’s Fruit Liqueur Freaks have joined hands with Kyoto Kitayama Maruta Cooperative Association, NokishitaEdibleGarden Kyoto, and MTRL Kyoto in a collaborative project to create an original concoction of wood liqueur.

The wood-infused alcoholic drink, called Kitayama Malta Liqueur, is described as a botanical liqueur that uses scrapwood accumulated during the maruta (log) production process. The wood pieces are said to release a sweet aroma similar to maple syrup when they are cut and baked in an oven.

Currently, they are offering two flavors of the drink — the Sugi (Japanese Cedar Tree) flavor and the sweet, maple syrup-like flavor. This is partly because they are still having inconsistencies in achieving the syrupy aroma they want. Either way, they’ve discovered an ingenious way to utilize this traditional material.

Bartenders who have tasted the Kitayama Malta Liqueur have said that it tastes like cucumber liqueur, watermelons, and having a complex, delicate flavor. (Not) surprisingly, one also said that it tastes “just like wood.”

Fruit Liqueur Freaks are currently collecting funds for the wood liqueur, in hopes that they’ll soon be able to work full-throttle in bringing more attention to the traditional craft of Kitayama Maruta, and of course to bring smiles to alcohol-lovers everywhere!