Elegant and fresh: The Sekitoba Yuzu-Shochu combines delicious yuzu juice from Kagoshima with Hamada Shuzo's most popular Shochu "Satsuma Akatouma". This liqueur is extremely floral and fruity, with a pleasant acidity underlining the sweet-bitter play of Japan's most popular citrus fruit. If you like yuzu, you will love the Sekitoba!
The Sekitoba Yuzu Shochu is produced by Hamada Syuzou in Kagoshima. Hamada is the largest shochu producer in the prefecture and has been making the finest sweet potato shochus here since 1868. The alcoholic base for the Sekitoba Yuzu shochu is Hamada's flagship shochu "Satsuma Akatouma". This shochu is blended with local yuzu juice, and the yuzu flavor absolutely dominates this liqueur, allowing the sweet potato flavor to fade into the background. The smooth flavor of the Honkaku Shochu and the refreshing flavor of the yuzu blend together to create an exciting complexity. The finish is very fresh and long with a gentle sweetness.
The Sekitoba Yuzu Shochu should be enjoyed well chilled or on ice. It is also very suitable to be mixed with soda (1:1), as well as an ingredient for fresh cocktails. As an aperitif or dessert wine, this yuzu shochu is also an ideal accompaniment to food. After opening, the contents should be stored in the refrigerator.
Japanese yuzu shochu (yuzu liqueur)
Net quantity: 720 ml
Alk.: 14% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin
About Hamada Syuzou
Hamada Syuzou was founded in 1868 and is based in Ichikikushikino, Kagoshima Prefecture. The company has three distilleries: Denbeegura, Denzoingura and Kinzangura. These embody the core ideas of the company's vision in the production of shochu, namely tradition, innovation and heritage or succession.
Since its founding over 150 years ago, the company has strived to produce first-class honkaku shochus (genuine shochus) and has earned a reputation for producing some of the finest shochus in the world. In addition, the company is innovative and focused on environmental protection. At Denzoin, for example, biogas produced during fermentation is captured to be used as fuel for the boilers. Other residues from Shochu production are used as livestock feed and as a raw material for compost. In addition, an energy-saving steam system is used in the steaming of raw materials, which operates with a low steam content and thus achieves energy savings of over 40%.