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Yuzushu – Miyako Bijin

 45 btw incl.

  • Brewery: Miyako Bijin
  • Prefecture: Hyogo
  • Type: Yuzu Liquor
  • Alc.: 7 %
  • SMV: -18
  • Acidity: 6
  • Ingredients : Yuzu, sake yamahai method, sugar
  • Rice varietal: Gohyakumangoku
  • Polishing ratio: 65%
  • Yeast: /
  • Amino Acidity: /
  • Serve temperature: 4 – 10° C
  • Foodpairing: Aperitif, dessert, digestive
  • Net : 720 ml
  • Storage: Cool, dark & upright

7 op voorraad

Product details


Miyako-Bijin was established as a company in 1945, when 10 smaller breweries merged together to consolidate their brewing skills. Originally called Awaji Shuzo after the island’s name, it changed to Miyako-Bijin in 1959/1960. After the Sake boom of the 70’s and early 80’s Miyako Bijin struggled with sales and over the following years cut back on volume-based production and focused solely on small batch quality-driven products. Much of the brewery machinery was sold off and they moved back to handmade, small-tank production. Today the brewery is led by Toji, Kunihiro Yamauchi who is a talented young brewer who oversees the production of all the Sake, Umeshu and Yuzu liqueurs produced at Miyako Bijin.

This type of liquor is well know as Yuzu sake but it can’t be named as Nihonshu because you can never add fruits after or during the fermentation. So that’s why we call it Yuzu liquor.

One of the biggest sake importers worked together with this brewery to make the perfect well balanced yuzu liquor instead of only using juice of the yuzu, they also added some pulpe of the yuzu. 30% of the total volume is Yuzu liquid and paired well with a balanced Junmaishu for the ultimate taste. Let’s call it a sour sweet assemblage.

With the right amount of Yuzu fruit and with the slow brew Yamahai method and with Gohyakumangoku rice varietal it reflects in more bitterness against the sourness of the Yuzu and with the light amount of added sugar it will give you a lot of pleasure for any time of the day.

Kanpai !

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