Yuzu is a Japanese citrus fruit that has received a lot of attention.
The taste of the umeshu has been pushed into the background by infusing it heavily with yuzu.
For the base, the Kitagawa brewery used unfiltered sake.
The sweetness of the umeshu perfectly captures the sourness of the yuzu. An absolutely perfect balance with a lovely long lasting fresh pleasant aftertaste.
Please note: The taste of yuzu is less sharp and much more subtle than a European lemon.
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Why did the sake go to therapy?
Because it had too many issues to "ferment"!
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