FUWATORO YUZU SUPER
Kyushu yuzu juice is layered with pulp, fine fruit particles and jelly-like pieces. Once shaken and poured, its fresh citrus appears in two textures: airy and softly viscous.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Yuzu liqueur built around texture
Building yuzu through texture as well as aroma
Yuzu juice is combined with pulp and jelly-like pieces, while thickening polysaccharides shape the signature fuwatoro texture. Shake well before serving so the components are evenly dispersed.
Bright Kyushu yuzu
Fresh citrus aroma and sweet-tart fruit form the clear centre of the liqueur.
Three tactile layers
Pulp, fine particles and jelly-like pieces create a sensation rarely found in clear yuzu liqueurs.
Shake before serving
Once evenly mixed, airy softness, gentle viscosity and peel bitterness meet in the same sip.
Fresh yuzu, sweet-tart fruit and soft particles
Lightly cloudy yellow, opening with clean yuzu aroma and moving into sweet-tart citrus. The jelly-like pieces feel soft on the palate, before a touch of peel bitterness brings the finish into focus.
Question 1
Where does the yuzu juice come from?
- Kyushu
- Only Hokkaido
- Only outside Japan
Read the answer and explanation
Correct answer: A — Kyushu
The yuzu juice comes from Kyushu.
Question 2
Which fruit textures are layered in?
- Only clear juice
- Pulp, fine pieces and jelly-like pieces
- Wood chips, barley and ice
Read the answer and explanation
Correct answer: B — Pulp, fine pieces and jelly-like pieces
Pulp, fine fruit pieces and jelly-like pieces create the texture.
Question 3
Which ingredient adjusts the thickness?
- Rice koji
- Salt
- Thickening polysaccharides
Read the answer and explanation
Correct answer: C — Thickening polysaccharides
The page explicitly lists thickening polysaccharides.
Yuzu aroma and texture, carried through to the finish
The food affinities of FUWATORO YUZU SUPER are not combinations stated by the producer, but a reading drawn from the characteristics recorded on this page. Built on yuzu’s aroma and sweet-tart balance, its soft and jelly-like texture, and the peel’s bitterness, this is organized into four directions.
Matching citrus aroma draws on the Foodpairing idea of shared aromatic compounds; matching the peel’s bitterness draws on a structural approach that layers bitterness against bitterness for balance.
Ikekame Brewery, established in Kurume in 1875
Ikekame Brewery makes sake and liqueur in Kurume, Fukuoka. Its fruit range explores not only aroma and flavour, but also distinctive jelly-like textures.
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