How it is made

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.

The result

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.

Taste profile

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.

Food affinities

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.

Incisive acidity meeting rich seafoodYellowtail sashimi, yam kung sub (herbed shrimp salad), smoked salmon with dill. The incisive acidity of yuzu cuts through the weight of rich seafood.

Peel bitterness meeting herb-forward dishesChicken simmered jibuni-style, yam pak (herbed vegetable salad), green salad with herb vinaigrette. The gentle peel bitterness echoes the bitterness and freshness of herbs.

A bright acidity that lightens fried foodWhite fish tempura, pla tod (fried fish), fish and chips. The acidity of yuzu lightens the weight of fried food.

Citrus aroma meeting citrus-based dishesNanban-marinated horse mackerel, laab pla (fish laab), orange and fennel salad. The citrus aroma echoes the citrus acidity used in marinades and salads.

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.

Pairing guide — Umeshu

The producer

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.

Official producer website

Award

8th edition

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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KINRYO Yuzu-shu