KOTSUZUMI Yu-Yu
Yuzu juice, ume and sake are joined by agar, creating a deep natural haze and a velvety texture that feels as though the citrus has melted into the liqueur.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Agar-textured yuzu liqueur
Using agar to hold the fruit’s depth in suspension
Sake and neutral spirit form the base, with yuzu juice, ume and agar layered above. Agar creates the natural haze and smooth viscosity that bring the fruit together.
Ume beneath the yuzu
Bright yuzu acidity is given depth by the sweet-tart richness of ume.
Texture shaped with agar
Agar lends a velvety flow and keeps the fruit evenly distributed. Shake well before serving.
A three-stage progression of aroma, acidity and umami
Yuzu leads into ume depth, before the soft savoury character of sake gathers the profile together.
Vivid yuzu, ume depth and a melting texture
Opaque yuzu yellow, with fresh citrus over subtle rice and stone-fruit notes. The palate is smooth, moving from yuzu acidity to ume richness and finally the gentle savoury depth of sake.
Question 1
Which alcohols form the base?
- Sake and neutral spirit
- Red wine alone
- Barley shochu alone
Read the answer and explanation
Correct answer: A — Sake and neutral spirit
The base combines sake and neutral spirit.
Question 2
Which fruits are combined?
- Yuzu and peach
- Yuzu and ume
- Ume and grape
Read the answer and explanation
Correct answer: B — Yuzu and ume
Yuzu juice is layered with the sweet-tart character of ume.
Question 3
Which ingredient shapes the texture?
- Cacao
- Dark sugar
- Agar
Read the answer and explanation
Correct answer: C — Agar
Agar lends the liqueur its soft cloudiness and viscosity.
Where the three-layer structure of yuzu, ume and sake meets the table
The food affinities below for KOTSUZUMI Yuyu are not pairings the brewery has stated officially — they are a reading of the characteristics recorded on this page. Four directions are built around the three-layer structure of yuzu, ume and sake, and the melting texture created by the agar.
This pairing rationale draws on the following reference books: Food Pairing Encyclopedia notes that lemon and lime aromas pair well with fried food, mustard, and seafood; The Science of Food Pairing explains that citrus aromas resonate with the oxidized-lipid notes in seafood, sharpening a sense of freshness. Under the weight theory in Logical Pairing, rice-derived umami tends to align directly with dashi-based dishes. Yuyu’s three-layer structure of yuzu, ume and sake answers each of these three ideas in a different direction.
Nishiyama Shuzoujou, established in Tamba in 1849
Nishiyama Shuzoujou was founded in Tamba, Hyogo, in 1849. The KOTSUZUMI name was given by the haiku poet Takahama Kyoshi in 1915.
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