Tsukasabotan - Yuzu Koshiibuki and the methods for making

and the methods for making it have been passed down for generations

This subtle switch mixes with notes of lychee and melon for a supremely fresh

You can enjoy this sake’s subtle

Consistency may vary due to limited production

This exquisite bottle is made of Venitian glass

Tsukasabotan - Yuzu Koshiibuki and the methods for makingThis sake delivers a delightful dash of citrus with its 10% yuzu juice. The yuzus enlivening aroma and vibrant acidity bring a pleasant citrus kick without any bitterness. This is done through a combination of straining to remove the bitter oil from the yuzu, and a low temperature pasteurization method usually used for high end sake. Tsukasabotan Yuzu makes for a delicious aperitif and pairs with dishes containing squeezed citrus fruit.