The moment you open the bottle, the mellow aroma of fruit wafts out. Pálinka is a Hungarian distilled alcoholic beverage made from a variety of fruits, including plums, apples, and pears. In recent years, an increasing number of bars in Japan are stocking it.
"We use a variety of fruits, but they must be from Hungary," says Ken Matsuzawa of Bar Pálinka.
There are many fruit spirits, but what sets pálinka apart is the amount of fruit used. At least 5kg is used to make 350ml, and the aroma is intense. Its true essence lies in its lingering aroma.
"When you drink pálinka, it warms up in the back of your throat, and after 5 to 10 seconds the aroma reaches your nose. That moment is when it really hits its peak," he says. "The basic approach is to drink it straight, quickly, and concentrate on the aroma," he says, but of course its appeal is also evident in cocktails.
"We propose combinations that bring out the fragrance and open it up even more."
First, these four!
(2) “Bestiro Guncibaracki”: Apricot palinka made in the region called Gunci. It has a soft aroma.
(3) "Gravity Marna." This winery uses a lot of fruit, using 2,000 raspberries to make 350ml.
(4) "Barka Irshai Oliver." Pálinka made from white grapes. It has a fruity and well-balanced aroma.
COCKTAILS
Pálinka Tonic: A simple drink that combines a well-balanced barka with tonic. Pálinka is typically dry, but adding sweetness brings out the aroma and flavor. Recommended for beginners. 
Mango Cocktail: A cocktail that combines "Bestiro," which has a gentle apricot aroma, with fresh mango. By adding a little mineral water, the natural sweetness and flavor of both fruits are brought out to the fullest.
