Yuzu has been grown in Japan since around 700 AD. As a fragrant sour citrus — kin to lemon, sudachi, and kabosu — it appears in ponzu, yuzu kosho, chopped peel in shichimi, and the winter yuzu bath.

One starting point for our bottle was fruit shared by growers in Ehime. Today we use Japanese yuzu. Supply shifts with the season across domestic growers (including Shikoku and Kyushu), so we do not lock the label to a single origin name. We process juice and peel by hand rather than buying ready-made concentrates.

Japan already has many yuzu liqueurs. We aim for a pour people call ours: peel perfume, juice, bitterness, and a little texture you can still notice in the glass.