Ginjo Yuzushu
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.
- CategoryYuzushu
- RiceYamadanishiki (grand cru, Hyogo prefecture)
- IngredientsYuzu, Ginjo sake, alcohol, sugar
- ABV10%
- Volume500 ml
- Serving temperature5-15°C
How to enjoy
吟醸柚子酒ペアリング
- Tequila15 ml
- Cointreau50 ml
- Akashi-Tai Yuzushu25 ml
- Half a white egg
- Lemon juice25 ml
- Salt5 grams
- Shichimi5 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.
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.
Ginjo Yuzushu's Awards
We are extremely proud of our achievements.
