In short: this is the sourest yuzu sake I’ve ever tasted! Most yuzu liqueurs tend to be sweet and easy to drink, with yuzu’s acidity only playing a supporting role to boost the overall freshness. But this one is completely different—here, yuzu’s tartness takes center stage, while a touch of zest bitterness adds extra complexity. If you love yuzu but aren’t afraid of sharp acidity, this is absolutely worth a try.

This liqueur is made by Yamaguchi Shuzojo in Fukuoka. The brewery’s owner’s grandfather, Harumi Yahata, was a renowned Japanese agriculturalist who also managed a plum orchard and invented a secret recipe for umeshu. Following this recipe, this liqueur is made by adding both yuzu and ume pulp into the base sake, giving the drink a richer mouthfeel. To honor him, his name “Harumi (Yahata)” is featured on the label.

The brewery recommends enjoying this on the rocks, but we started by tasting it straight. The aroma is vibrant, filled with tart yuzu that’s mouthwatering and intense. With your first sip, the floating bits of fruit enhance the texture, and the strong, natural sourness of yuzu hits you hard, making your mouth water. Once the initial punch settles, the tartness and gentle zest bitterness linger on your palate… It’s so sour, but you’ll want another sip!

With ice, the fragrance stays bright and full, while the acidity softens, making it even more refreshing. It’s the perfect pairing for rich or fried foods—your appetite will go wild!