Our Akashi-Tai Yuzu liqueur uses an exceptionally high quantity of fresh yuzu from the Hyogo prefecture, which is pressed on arrival to preserve the clear aroma of the rare citrus fruit highly prized in Japan. It offers a touch of originality to the most refined cocktails and can be drunk neat or on ice as an aperitif or after dinner.
Akashi Tai Yuzu Liqueur is distinguished by its suppleness and refreshingly fruity grapefruit aromas. On the palate, it offers intense citrus flavors, balanced by a subtle sweetness and the lively acidity of yuzu. Like Japan’s most prestigious sakes, Akashi Tai liqueur is a yuzushu, made from Yamadanishiki rice, a grand cru from Hyogo prefecture. Key ingredients include yuzu, Ginjo sake, alcohol and sugar, combined to create a beverage with 10% alcohol by volume.
You can enjoy it in a Masu (wooden glass), Ochoko (small glass) or in a traditional wine glass.
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Based in Akashi since 1856, the Yonezawa family brewery has been producing Japanese sake and liqueurs for over a century. Marketed under the Akashi-Tai brand, their name pays homage to the gilthead sea bream ("Tai" in Japanese), emblem of Akashi City.
Made from a fine selection of the best Gohyakumangoku and Yamadanishiki rice, Akashi-Tai sakes are produced in small quantities, under the supervision of Kimio Yonezawa, Master Toji of the house and also Master Blender & Distiller from the adjacent Kaikyo distillery.
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