Starting as a neutral rice spirit that has had an overnight fresh yuzu peel maceration, the foundational "yuzu spirit" is then distilled via pot still, creating a base spirit with deep notes akin to lemon, lime and grapefruit. An additional 3+ week maceration of fresh yuzu peel brings brightness with a final addition of Hokkaido beet sugar adding a soft sweetness and delicate, lush texture.
This lovely liqueur offers a silky rendering of Japan’s most beloved aromatic citrus fruit. A nose of fresh yuzu peel oil and candied lemon extends to a tangy palate with light acidity and highlights of white flower, while subtle violet and delicate tannin linger on the finish. The yuzu used in this expression comes from a 90 year old grove that uses no pesticides or chemical fertilizers. Though not high enough in alcohol to substitute for a triple sec or curaçao in classic margaritas, this liqueur shines in a low-ABV shochu or sake-based sour!