How it is made

Giving low-pulp yuzu dimension with agar

Yuzu juice and pulp, ripe ume, sake and agar are combined and bottled without filtering clear. Agar builds the deep haze and jelly-like texture while softening the sharper edge of the citrus peel.

Ripe ume beneath the yuzu

Used as a supporting ingredient, ume reinforces the fruit and savoury depth of the citrus.

Creating the soft jelly texture with agar

Agar holds the fruit in suspension and keeps the dense cloudy texture even. Shake gently before pouring to redistribute the contents.

The result

Vivid acidity with a rounded palate

The agar texture cushions the sharper side of yuzu and carries it into the softer savoury note of sake.

Taste profile

Fragrant yuzu, jelly-like body and a surprisingly clean finish

Deep opaque yellow, with vivid yuzu aroma and a creamy texture from fruit and agar. Acidity gives the profile structure, ripe ume and sake add depth, and the finish resolves more lightly than the appearance suggests.

Food affinities

Four directions guided by vivid yuzu aroma and a jelly-like body

Daku-Daku moves from the deep haze and jelly-like texture built by agar, into vivid yuzu acidity and the depth of ripe ume and sake, closing on a finish that resolves more lightly than expected. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.

Seafood dishes that meet the yuzu aciditySeared bonito (katsuo tataki), a Thai glass-noodle and seafood salad (yam woon sen talay), and scallop ceviche are dishes where citrus aroma compounds are said to align with the aromas of seafood fat.

Smooth, silky dishes that echo the agar’s jelly-like bodySteamed egg custard (chawanmushi), coconut chicken soup (tom kha gai), and a burrata salad are dishes whose soft, suspended textures are said to sit naturally alongside the drink’s own texture.

Savoury, aged dishes that meet the depth of ume and sakeRolled dashi omelette (dashimaki tamago), a Thai mushroom salad (yam het), and prosciutto with parmigiano are dishes whose umami depth is said to resonate with the ume and sake.

Light citrus sweets that meet the clean finishYuzu yokan, citrus fruit in syrup (som loi kaew), and lemon granita are dishes whose citrus aroma is said to carry smoothly on from the finish.

Citrus aroma compounds are said to align with aromas derived from the fat oxidation of seafood, and dishes sharing a similarly soft, suspended texture are noted to sit well together. With its agar texture layered over yuzu, ume and sake, Daku-Daku draws on both mechanisms, giving it a base that meets seafood as well as dessert.

The producer

Nishiyama Shuzoujou, established in Tamba in 1849

Nishiyama Shuzoujou was founded in Tamba, Hyogo, in 1849. This yuzu expression in its Daku-Daku range explores a distinctive cloudy texture through fruit and agar.

Official producer website

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OOIRI Nigori Yuzu-shu Daku-Daku

Specifications