Kinmon Ryogoku Kesennuma is a delicious yuzu sake from the house of Kakuboshi. Only local yuzu fruits from the town of Kesennuma are used. The juice of the yuzus is mixed with the finest premium sake from the brewery. The Kinmon Yuzu Sake is extremely refreshing. A great symbiosis of sweetness, bitterness and acidity characterise this great product. Great with soda, pure and as an ingredient for sparkling cocktails!
Kinmon Ryogoku Kesennuma Yuzu sake is produced by Kakuboshi in Kesennuma in Miyagi Prefecture. During production, the juice of local yuzu fruit is mixed with the brewery's Tokubetsu Honjozo sake "Benkaku". The result is a fresh and complex yuzu sake that convinces from the first sip.
The yuzu is an Asian citrus fruit that most likely found its way to Japan via China. It looks like a lemon, but is much bigger, as it can reach the size of an orange. However, the yuzu yields much less juice than the lemon. The flesh is sour-aromatic, slightly bitter and juicy.
In Kinmon Yuzushu, the tart and bittersweet taste of yuzu is very evident. The spicy aromas provide an invigorating freshness. Pure and well chilled, this yuzu sake is a great aperitif. Mixed with soda or as an ingredient for cocktails, it can also be used. The brewery recommends enjoying Yuzushu warm in winter (extended with warm water, "Oyuwari").
Once opened, keep in the fridge and consume within 7 days!
Japanese Yuzu Sake (Yuzushu)
Net quantity: 720 ml
Alk.: 10% vol
Dispensed only to persons of legal age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin
Kakuboshi was founded in 1908 in Kesennuma, Miyagi Prefecture. Several strokes of fate hit the brewery extremely hard: after a major fire in 1929, the buildings were completely destroyed. The following year, the family rebuilt the company headquarters on the same site. Since 2003, Sake Kura has been considered a registered material cultural asset of Japan. In the devastating earthquake in 2011, the ground floor of the building was washed away and the second floor was severely damaged. The brewery was completely rebuilt in May 2016 and is still certified as a nationally registered tangible cultural property. The brewery's sake has won many awards and is considered particularly light and fresh. Its aroma is not too strong and goes particularly well with seafood, the culinary flagship of Miyagi Prefecture. Kakuboshi is a small company with 30 employees, half of whom work in production.