TSURUUME Yuzu
Whole Wakayama yuzu is pressed with its peel and used at 50% juice content. Two-year-aged junmai sake rounds the vivid acidity while preserving the fruit’s oils, aroma and refined bitterness.
50% yuzu juice · Aged junmai base
Whole-pressed yuzu supported by aged junmai sake
Yuzu grown by contracted farmers in Wakayama is pressed with the peel, with juice forming half of the recipe. Two-year-aged junmai sake softens the acidity and adds quiet savoury depth.
Pressing the whole yuzu
The method captures not only juice acidity, but also peel oil, green aromatics and a refined bitterness.
Building on two-year-aged junmai
Mature sake gathers the powerful citrus acidity into a rounder shape without crowding the aroma.
Holding the fragrance inside the bottle
Gentle pasteurisation after bottling protects the volatile yuzu aroma. This product requires refrigerated storage.
The aroma, acidity and peel of biting into fresh yuzu
Vivid citrus aroma leads into dense juice and bright acidity. The aged junmai base rounds the centre, while a clean peel bitterness gives the finish definition.
Four directions guided by whole-fruit aroma and bitterness
TSURUUME Yuzu is a yuzu liqueur made with whole-pressed Wakayama yuzu juice at 50%, rounded by an aged junmai sake base. What follows is not a pairing the producer has presented officially, but a reading drawn from the aroma and taste recorded on this page.
The bitterness from citrus peel is described as giving definition against rich, fatty dishes, a role suited to TSURUUME Yuzu’s peel character. The roundness of an aged sake base is also described as matching well with dashi-like umami, a lens that applies to Japanese dishes.
Heiwa Shuzo, established in Wakayama in 1928
Heiwa Shuzo makes KID sake and TSURUUME fruit liqueurs in Kainan, Wakayama, bringing the prefecture’s fruit and sake-brewing craft into the same bottle.
Liqueur-category Grand Prix
Awarded the top 'Tenka Gomen' distinction in the liqueur category at the 6th Tenma Tenjin Umeshu Competition.
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