KINRYO Yuzu-shu
Made with 45% natural yuzu juice, this liqueur relies on neither artificial sweeteners nor colouring to deliver freshly pressed citrus aroma, incisive acidity and a gentle peel bitterness.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
45% natural yuzu juice
Putting juice at the centre of the liquid
Natural yuzu juice accounts for 45% of the recipe. A clean alcohol base carries the fruit directly, without artificial sweeteners or colouring.
Forty-five percent natural juice
The concentration gives the liqueur its natural haze and substantial citrus presence.
A neutral frame for the fruit
Neutral spirit avoids crowding the aroma, keeping the yuzu sharply defined.
Dense with fruit, clean through the finish
Acidity and peel bitterness bring focus to the high juice content. Refrigerated handling is required to preserve its quality.
Freshly pressed citrus, vivid acidity and peel
Bright lemon yellow in the glass, with an immediate rush of yuzu aroma. The palate is driven by clean acidity rather than excess sweetness, followed by a light bitter-peel finish.
Question 1
What share is natural yuzu juice?
- 45%
- 4.5%
- 90%
Read the answer and explanation
Correct answer: A — 45%
The page gives a natural yuzu juice content of 45%.
Question 2
Which alcohol forms the base?
- Sweet-potato shochu alone
- Neutral spirit
- Red wine
Read the answer and explanation
Correct answer: B — Neutral spirit
Neutral spirit keeps the yuzu clearly defined.
Question 3
How should it be kept for quality?
- In direct sunlight at room temperature
- Heated before opening
- Refrigerated
Read the answer and explanation
Correct answer: C — Refrigerated
The page says refrigerated handling is required to preserve quality.
Built around the acidity and bitterness of yuzu peel
The food affinities of KINRYO Yuzu-shu carry no official recommendation from the producer either. They are organised around the incisive acidity from 45% natural yuzu juice, and a gentle peel bitterness, in four directions.
Food-pairing references note that citrus aromatics such as yuzu tend to overlap with other citrus fruit and the freshness of herbs. With acidity drawn from a high 45% juice ratio as the axis, the pairing spans from rich seafood to fried food.
Nishino Kinryo, brewing in Kagawa since 1789
Nishino Kinryo has made sake in Kagawa since the Edo period and has long brewed sacred sake for Kotohira-gu Shrine.
Top placing in the liqueur category
Recognised as a top-placed entry at the Tenma Tenjin Umeshu Competition; the verified result is not a category win.
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