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YUZUSHU

WHAT IS YUZUSHU?

Yuzushu is a popular Japanese liqueur made from Yuzu which is a citrus fruit believed to have originated in central China. A hybrid of mandarin orange and the ichang papeda, Yuzu is not eaten as a fruit but is regularly used in cooking or to make drinks. Ponzu (a light citrus soy sauce dressing) uses Yuzu juice or a slice of Yuzu to garnish – much like lemon or lime. Yuzu has a beautiful citrus fragrance with clean acidity and is not as sharp and acidic as lemon.
In Japan, the yuzu fruit is harvested in winter (November) after flowering in summer and grows well in warm climates such as Kochi, Tokushima and Ehime prefectures.

 

THE BENEFITS OF YUZU

Yuzu has been a part of Japanese culture for a very long time. I have fond memories of cold winters in Japan, where we would have a Yuzu bath on a cold winter solstice day to warm your body. Many Japanese people believe that you can ward off flu by using Yuzu and it is often used in aromatherapy and as a natural vitamin.

Yuzu Tree
Making Yuzushu

HOW TO MAKE YUZUSHU

 

Yuzushu is very easy to make, and preparation takes only 30 minutes. You can make Yuzushu at home by infusing Yuzu flesh and peel with alcohol and sugar and then ageing it for approximately 12 months.  If you have never had Yuzushu, you can imagine it to be a little like the Italian lemon cello. 

DRINKING YUZUSHU

Our Yuzushu is made with Japanese Sake or white spirits. Yoshinogawa Yuzushu uses high-quality fresh Yuzu juice blended with Japanese Sake and sugar and has a fantastic Yuzu/citrus aroma with a balanced sweetness. Kunizakari’s Yuzushu is lighter and very approachable. Both liqueurs can be enjoyed straight, or with soda water which adds a little fizz. Yuzushu is also excellent in cocktails! 

 

    YUZUSHU

    WHAT IS YUZUSHU?

    Yuzushu is a popular Japanese liqueur made from Yuzu which is a citrus fruit believed to have originated in central China. A hybrid of mandarin orange and the ichang papeda, Yuzu is not eaten as a fruit but is regularly used in cooking or to make drinks. Ponzu (a light citrus soy sauce dressing) uses Yuzu juice or a slice of Yuzu to garnish – much like lemon or lime. Yuzu has a beautiful citrus fragrance with clean acidity and is not as sharp and acidic as lemon.
    In Japan, the yuzu fruit is harvested in winter (November) after flowering in summer and grows well in warm climates such as Kochi, Tokushima and Ehime prefectures.

     

    THE BENEFITS OF YUZU

    Yuzu has been a part of Japanese culture for a very long time. I have fond memories of cold winters in Japan, where we would have a Yuzu bath on a cold winter solstice day to warm your body. Many Japanese people believe that you can ward off flu by using Yuzu and it is often used in aromatherapy and as a natural vitamin.

    Yuzu Tree

    HOW TO MAKE YUZUSHU

     Yuzushu is very easy to make, and preparation takes only 30 minutes. You can make Yuzushu at home by infusing Yuzu flesh and peel with alcohol and sugar and then ageing it for approximately 12 months.  If you have never had Yuzushu, you can imagine it to be a little like the Italian lemon cello. 

    Making Yuzushu

    DRINKING YUZUSHU

    Our Yuzushu is made with Japanese Sake or white spirits. Yoshinogawa Yuzushu uses high-quality fresh Yuzu juice blended with Japanese Sake and sugar and has a fantastic Yuzu/citrus aroma with a balanced sweetness. Kunizakari’s Yuzushu is lighter and very approachable. Both liqueurs can be enjoyed straight, or with soda water which adds a little fizz. Yazushu is also excellent in cocktails!

      YUZUSHU BRANDS 

      KUNIZAKARI
      YOSHINIGAWA
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