OOIRI Nigori Yuzu-shu Daku-Daku
Yuzu, ripe ume, sake and agar create an intensely cloudy, softly jellied texture from a citrus fruit that naturally offers little pulp—closer to biting into fruit than simply drinking it.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Extra-cloudy yuzu liqueur with agar
Giving low-pulp yuzu dimension with agar
Yuzu juice and pulp, ripe ume, sake and agar are combined and bottled without filtering clear. Agar builds the deep haze and jelly-like texture while softening the sharper edge of the citrus peel.
Ripe ume beneath the yuzu
Used as a supporting ingredient, ume reinforces the fruit and savoury depth of the citrus.
Creating the soft jelly texture with agar
Agar holds the fruit in suspension and keeps the dense cloudy texture even. Shake gently before pouring to redistribute the contents.
Vivid acidity with a rounded palate
The agar texture cushions the sharper side of yuzu and carries it into the softer savoury note of sake.
Fragrant yuzu, jelly-like body and a surprisingly clean finish
Deep opaque yellow, with vivid yuzu aroma and a creamy texture from fruit and agar. Acidity gives the profile structure, ripe ume and sake add depth, and the finish resolves more lightly than the appearance suggests.
Question 1
What helps create the jelly-like texture?
- Agar
- Tea leaves
- Oak casks
Read the answer and explanation
Correct answer: A — Agar
Agar supports the deep haze and soft jelly texture.
Question 2
Which fruit supports the yuzu?
- Apple
- Ripe ume
- Lychee
Read the answer and explanation
Correct answer: B — Ripe ume
Ripe ume adds depth beneath the yuzu.
Question 3
How is it bottled?
- Filtered until clear
- Decolourised with charcoal
- Without filtering it clear
Read the answer and explanation
Correct answer: C — Without filtering it clear
The cloudy fruit texture is retained at bottling.
Four directions guided by vivid yuzu aroma and a jelly-like body
Daku-Daku moves from the deep haze and jelly-like texture built by agar, into vivid yuzu acidity and the depth of ripe ume and sake, closing on a finish that resolves more lightly than expected. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.
Citrus aroma compounds are said to align with aromas derived from the fat oxidation of seafood, and dishes sharing a similarly soft, suspended texture are noted to sit well together. With its agar texture layered over yuzu, ume and sake, Daku-Daku draws on both mechanisms, giving it a base that meets seafood as well as dessert.
Nishiyama Shuzoujou, established in Tamba in 1849
Nishiyama Shuzoujou was founded in Tamba, Hyogo, in 1849. This yuzu expression in its Daku-Daku range explores a distinctive cloudy texture through fruit and agar.
Related yuzushu
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