Yamadanishiki Rice * 50cl * 10% ABV * Akashi, Japan
The history of Akashi-Tai Brewery stretches back to the end of the Tokugawa period (1600-1867), when the company produced soy sauce and traded in rice. Since 1918, they have been crafting artisanal sake from only the choicest ingredients, brewing it in small batches by hand.
The Ginjo Yuzushu is a delicious sake-based yuzu liqueur. It is made using an exceptionally high quantity of fresh yuzu fruit - a rare Japanese citrus - from the Hyogo prefecture. The yuzu is pressed on arrival to preserve its aromas, and the result is a tangy, fruity, supple and sweet liqueur with intense grapefruit and mandarin citrus flavours.
This sake is best served between 5-15°C in a cocktail, neat, or on ice as an aperitif or after dinner. It is great mixed with Ginjo sake when paired with sashimi, straight and chilled with Chinese food or a fruit-based dessert, or poured over vanilla ice cream or sorbet.