Akashi-Tai Ginjo Yuzushu

If you love a sharp citrus bite, maybe even like to suck the occasional lemon, you will love this Japanese aperitif.  It is to limoncello what homemade marmalade is to a Continental orange jam.  The citrus flavours explode in your mouth; a mix of grapefruit, lemon and orange, peel and all.  Served well chilled on the rocks it is a light 12% aperitif, and is sufficiently punchy that you can easily add a little fizzy water to make it a little longer.

Let me help you decode the label.  Akashi is the maker – a well regarded Japanese brewer who prides itself on sticking to traditional craft methods and using the best possible ingredients.  Yes a brewer, but don’t think beer.  The underlying alcohol here comes from sake, and that is usually described as being brewed from rice.  The “Ginjo” in the name tells you that this is a premium sake.  Lastly “Yuzushu” – this is the key word.  Yuzu are a sweet and sour citrus fruit that resembles a knobbly grapefruit.  These are pressed then macerated in the sake and a little sugar is added to balance the acidity.  The result is this hugely refreshing and tasty drink, with a lowish 10% ABV (sake is typically around 15%).

I am bowled over by this taste sensation.  Delightful as an aperitif or a digestif, famous as an ingredient in exciting cocktails and sometimes even served to accompany Chinese food, I urge you to give it a try.  But some may find it so punchy that just one glass will suffice.