Origin Kochi, Japan
Container Glass bottle
Usage Pairing: Traditionally, it is enjoyed chilled with ice cubes as an aperitif, but yuzushu is also a very good cocktail base. It also accompanies meals, particularly meat dishes such as grilled yakiniku, fried foods, or Chinese cuisine. It is enjoyed with fresh cheeses, lemon cheesecake, or pearl salad with chopped yuzu leaves. Mixed with ginjo sake, it will gain strength and be more full-bodied. Combined with a few yuzu peels, it will have an even fresher citrus flavor. Try adding a little to your black tea; it's delicious! Finally, consider using it at the end of a meal like a limoncello, alone or over ice, for example. Serving temperature: Chilled (10°-12°)
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Cocktails

Yuzushu

Yuzushu from Kochi 500ml (12.5% vol.)

Yuzushu from Kochi 500ml (12.5% vol.)
31,00 €
31,00 €

Ref. 374

In stock

Description
Yuzushu is a blend of alcohol and yuzu juice from fruits grown in the Kochi region. The yuzu juice is frozen immediately after pressing to maintain its freshness, without the addition of salt, which is traditionally used to preserve it. Once the juice is thawed, the yuzushu is made the same day to maximize the fruit's flavor. It is then pasteurized. Rather than using sake, which changes the flavor of the yuzushu over time, the producer used a little distilled alcohol, which emphasizes the yuzu's powerful aroma while producing a low-alcohol drink similar to wine. The bitterness of the fruit is balanced with sugar. A very rich surface layer of flavor has been preserved. Alcohol content: 12.5%
Flavor

Appearance: This yuzushu has a pale yellow, opaline color. It is slightly cloudy and shiny.

Nose: The first nose is aromatic: we recognize the beautifully drawn yuzu. We have green notes, like yuzu leaf essence, but also a floral impression of citrus flowers. It is lemony and sweet. After aeration, we stay on the citrus fruits, but riper, juicier, with orange and mandarin.

Palate: The attack is sweet and slightly astringent. We find yuzu in the form of juice but also essential oil. It is round and delicious. The tasting continues again on a mid-palate with riper citrus fruits: orange, clementine, mandarin.

Finish: The freshness is present until the finish which goes more towards flowers and yuzu marmalade.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens

Water (62.3%), sugar (17%), alcohol (10.7%), yuzu juice (10%).

Nutritional Values

View full details
Origin Kochi, Japan
Container Glass bottle
Usage Pairing: Traditionally, it is enjoyed chilled with ice cubes as an aperitif, but yuzushu is also a very good cocktail base. It also accompanies meals, particularly meat dishes such as grilled yakiniku, fried foods, or Chinese cuisine. It is enjoyed with fresh cheeses, lemon cheesecake, or pearl salad with chopped yuzu leaves. Mixed with ginjo sake, it will gain strength and be more full-bodied. Combined with a few yuzu peels, it will have an even fresher citrus flavor. Try adding a little to your black tea; it's delicious! Finally, consider using it at the end of a meal like a limoncello, alone or over ice, for example. Serving temperature: Chilled (10°-12°)
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Cocktails
Takagi Shuzo
The producer

Takagi Shuzo

Takagi Brewery is located in the Akaoka City since the Edo period. Akaoka was once a salt marsh fed by a rich sea, so the salt market developed there and a salt trade route was born. The family, which was engaged in rice trading and sericulture, among other things began brewing sake on a large scale in 1884. Since 1998, the brewery has been working on brewing sake with 100% Kochi ingredients and creating a variety of rice suitable for brewing sake. Today, the 6th generation continues to perpetuate the traditional brewing methods. They use fresh groundwater from the Monobe River, sake rice from Kochi, and different yeasts created by the Kochi prefecture, including yeasts that give the sake aromas of melon, banana, and apple. The brewery's sakes are unique in their freshness and ease of drinking. They pair very well with food and have already won various competitions such as the National New Sake Appraisal and the platinum medal for the London Sake Challenge. The brewery's goal is to promote local ingredients and offer refined, artisanal local sake that expresses the region's unique culture while also being part of its gastronomic culture. Thanks to exchanges and cooperation linked to the cultural activity of the brewery (tournaments, festivals), the latter wishes to participate in the revitalization of its region where the population continues to decrease.