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Akashi-Tai Ginjo Yuzushu is a flavoured Japanese sake infused with the flavours of the Yuzu fruit, a type of citrus fruit which originates in East Asia. Yuzu has a tart flavour and is said to be similiar in mandarin in hints of lemon. It is used in lots of Japanese cooking and also in Western fragrances.
The Akashi Sake Brewery began sake production in 1886 in the town of Akashi which is one of the major fishing ports in the west of Japan. It is named Akashi after the town and Tai after the sea bream, called Tai in Japanese, that the region is famous. It is the sea bream that adorns Akashi’s labels. Through the years Akashi has modernised and expanded to sell a wide variety of products from premium sakes to varieties of distilled spirit shochu but still remains a small artisanal brewery or “kura”.
Akashi-Tai Ginjo Yuzushu is made by macerating Japanese yuzu citrus fruit in premium-grade Ginjo Sake. Ginjo Sake has to have at least 40% of the rice polished away and may have a small amount of distiller’s alcohol added to it (Junmai Ginjo cannot have alcohol added). Each Yuzu fruit is hand selected locally in Hyogo prefecture and immediately hand-juiced to maintain the highest level of freshness. I suspect that the Yuzu fruit are macerated in Sake for about 6 months, a similar amount of time to the ume plums in the Akashi Tai Umeshu. A small amount of sugar is added for sweetening.