Pressed yuzu juice, sometimes referred to as yuzu vinegar, is highly acidic, aromatic and refreshing, and it contains three times more vitamin C than lemons. The trees take many years to bear fruit and as the fruit is very small and harvesting is difficult, the raw juice is not a cheap product.
Yuzushu is made by mixing yuzu juice, sake and sugar. Based on prolonged experimentation in order to arrive at the perfect formula, Yoigokochi Yuzu is based on freshly pressed, completely unfiltered, and additive-free yuzu juice, mixed with Miyakobijin’s top-quality extra dry yamahai junmaishu (slow-brew pure sake), and relatively little sugar. The Yuzu juice content is very high and the proof of its being completely natural will come in the form of some oil and pulp remnants forming at the top of the bottle.
Shake before pouring.
Yuzushu is delightful and refreshing served straight, on the rocks, with a splash of seltzer or as a cocktail ingredient.