

番 外 編 ゆ ず
Tatenokawa's Yuzushu is made with a base of Daiginjo shochu, according to the kasutori method. It is easy to understand the choice of this particular production method, after initial sips. The citrus notes shine forth as if essential yuzu oils has been extracted in both aroma and taste. An almost overwhelming scent of yuzu, tangerine and cedar borders on aromatherapy. In the mouth, a refined sweet/sour balance is felt. But it's the acidity that dominates with complexity and an uplifting wild citrus notes. The taste contains an incomprehensible wide spectrum of nuances. With an alcohol percentage of just 10%, you still get right into the essence of Yuzu!
Serving: Yuzushu is an obvious aperitif, or digestive. Drink it cool, straight from the fridge. During the intense Japanese summer heat, it is often served with ice. In wintertime, this Yuzushu can be heated mildly to about 30 degrees, for a bright and comfortable hot drink to counter cold weather.
Food Pairing: Drink it as it is, or serve it with rich desserts, like the chocolate cake Gateau Reine de Saba.
Brewery: Tatenokawa Shuzo, Yamagata Prefecture
Experience deep, rich flavors by the Kimoto masters of Tochigi Prefecture. Our range of Sohomare sake, covers a wide range of tastes and aromas. From matured, vintage kimoto sake to young, unpasteurized namazake. In common is their dynamic ability to complement food. This is premium sake with an eye for food.
We always stock a wide selection of sake and umeshu in large 1.8L bottles. Contact us for prices and selection. We buy them primarily for our restaurant customers, but they are increasingly bought for parties or dinners in our shop in Jægersborggade.
A curated selection of sake that is constantly evolving. We select the sake we find irresistibly delicious and fascinating, from producers who inspire us. Our partner breweries are people who achieve the impossible with rice, water and koji. Warm people who bring their own character as well as talent to the delicious sake. We have our producers in mind during all facets of working with sake in Denmark.