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Japan's citrus in bottled form: grapefruit, mandarin and lime at once.
Japan
Yuzu has been grown in Japan for centuries and used mostly for peel and perfume; the liqueur is a modern export, arriving with the wave of Japanese ingredients that reached Western bars in the 2000s.
Yuzu juice and peel are macerated into a neutral spirit or a shochu base and sweetened. Peel does most of the aromatic work, since the fruit yields little juice for its size.
Sharp, perfumed citrus that reads as grapefruit, mandarin and lime together, with a floral top note and a clean, tart finish.
Did you know
Yuzu is mostly rind and seed, which is why it is used for aroma far more than for juice, and why the liqueur carries the fruit further than the fruit itself usually travels.
Also known as: yuzu liqueur
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