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Japanese yuzu liqueur from the house that made umeshu a household bottle.
Osaka, Japan
Choya has been steeping Japanese fruit in spirit since 1914 and built its name on umeshu; the yuzu bottling takes the same approach to Japan's most aromatic citrus.
Yuzu juice and peel are steeped and blended with spirit and sugar so the fruit's oils stay intact. Yuzu is thin on juice and heavy on aromatic zest, so the peel does much of the work.
Bright floral citrus somewhere between grapefruit, mandarin, and lime, with a bitter zest edge holding the sugar in check.
Did you know
A yuzu tree can take the better part of a decade to fruit, which is part of why the juice is priced closer to a spirit than to a citrus.
Also known as: choya yuzu liqueur