SHIO YUZU / CITRUS
Japanese yuzu and junmai sake meet a measured touch of Umi no Sei sea salt from Izu Oshima. The salt rounds the acidity, lifts savoury depth and cuts the sweet finish cleanly.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Junmai-based yuzu liqueur with sea salt
Defining the profile with yuzu, junmai and sea salt
Japanese yuzu and fructose are blended into house-brewed junmai sake, followed by traditional Umi no Sei sea salt from Izu Oshima. The salt is used as a balance point, not as a dominant flavour.
Junmai sake beneath the yuzu
Rice-derived amino acids give the citrus acidity a rounded, substantial frame.
Umi no Sei for a cleaner line
Minerality softens the edge of the acid, heightens the sense of fruit and cuts away a sticky sweet finish.
Savoury dimension rather than overt saltiness
Yuzu aroma, the softness of junmai and marine minerality appear in sequence, creating a precise finish suited to the table.
The story behind this bottle
A conversation tracing one bottle through 220 years of brewing. About six minutes.
Question 1
Which set matches the main elements described under “How it is made”?
- Yuzu, junmai sake and sea salt
- Yuzu, whisky and cask wood
- Ume, awamori and brown sugar
Read the answer and explanation
Correct answer: A — Yuzu, junmai sake and sea salt
The page combines house-brewed junmai sake, Japanese yuzu, fructose and Umi no Sei sea salt. The three in the correct choice are not a claim to list every ingredient.
Question 2
How is Umi no Sei sea salt described in the formulation?
- To make saltiness the dominant flavour
- To balance acidity, sweetness and savoury depth
- To erase yuzu aroma completely
Read the answer and explanation
Correct answer: B — To balance acidity, sweetness and savoury depth
The sea salt is described as a balance point, not an attempt to make overt saltiness the centre of the product.
Question 3
What does the page say helps frame the yuzu acidity and add body?
- Pigment from yuzu peel
- The glass bottle
- Rice-derived components of the junmai sake
Read the answer and explanation
Correct answer: C — Rice-derived components of the junmai sake
“How it is made” describes house-brewed junmai sake and its rice-derived amino acids as framing the fruit acidity. Do not assign that role to the bottle or a colourant.
Vivid yuzu, rounded acidity and a mineral finish
Freshly pressed citrus aroma leads into bright fructose sweetness and acidity. Sea-salt minerality then gathers the palate into a rounder shape, leaving gentle peel bitterness and a clean saline edge.
Yuzu aroma and umami-edged salinity lighting up the table
The food affinities for SHIO YUZU are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the aroma of Japanese yuzu, the rice-derived amino acids that support its umami, and the salinity of Umi no Sei sea salt, they are organised into four directions — distinct from its sibling SHIO UME, this reading centres on citrus aroma and fermentation-derived umami rather than stone-fruit acidity.
These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — shared-aroma synergy, umami synergy, and salt contrasting with and lifting umami — and are not an official recommendation from the producer.
Kitajima Shuzo, established in Shiga in 1805
Kitajima Shuzo was founded in Konan, Shiga, in 1805. It works with local water and house-brewed junmai sake across both sake and fruit liqueurs.
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