Akashi Tai Ginjo Yuzushu Sake

Our Akashi-Tai Yuzu liqueur uses an exceptionally high quantity of fresh yuzu from the Hyogo prefecture, which is pressed on arrival to preserve the clear aroma of the rare citrus fruit highly prized in Japan. It offers a touch of originality to the most refined cocktails and can be drunk neat or on ice as an aperitif or after dinner.

Properties

Supple and fruity, with refreshing aromas of grapefruit, it offers intense citrusy flavours and a sweetness that is perfectly balanced by the tanginess of the yuzu. The finale is invigoratingly cooling and aromatic.

Category: Yuzushu

Rice: Yamadanishiki (grand cru, Hyogo prefecture)

Ingredients: Yuzu, Ginjo sake, alcohol, sugar

ABV: 10%

Volume: 500 ml

Serving temperature: 5-15°C

Serving tips

Our Yuzu liqueur can be enjoyed in various ways:

mixed with soda

mixed with ginjo sake when paired with sashimi

chilled or on the rocks when paired with Chinese food

straight and chilled when served with fruit-based dessert

poured over vanilla ice cream or sorbet

It can also be enjoyed neat as an excellent Japanese digestif, chilled or hot.

Yuzurita for Two

Tequila 175 ml

Cointreau 50 ml

Akashi-Tai Yuzushu 25 ml

Half a white egg

Lemon juice 25 ml

Salt 5 grams

Shichimi 5 grams

In a cup, mix the salt and the shichimi.

Rub the rims of he glass with lemon.

dip the rims of the glass in salt.

In a shaker, mix all ingredients and add a few ice cubes. Shake well for 10 seconds and filter in a glass. Garnish with a twist of yuzu or lime.