“Yuko” is a natural hybrid of yuzu and sudachi, with a higher sweetness than yuzu and a fresher aroma than sudachi. After Japan’s great cold wave in 1981, the area planted with Yuko drastically decreased; today, virtually the only place in the world still cultivating Yuko is Kamikatsu Town in Tokushima Prefecture. Due to its rarity and obscurity, Yuko is often called the “Phantom Fruit” of Japan.

Kamikatsu, where Yuko is grown, is itself a legendary and unique village. It is probably the most thorough place in the world for waste recycling: the locals separate their waste into 45 different categories for recycling (just imagine having to choose the right one from 45 bins every time you throw something away! ). Their recycling rate exceeds 81%. The resulting clean environment has fostered the village’s main industry—“selling leaves”! The elders pick, wash, and sort mountain leaves by size, color, and shape, then sell them to Japan’s top restaurants as plate garnishes (called “tsumamono” in Japanese). In fact, 8 out of 10 decorative leaves on Japanese plates come from Kamikatsu, and selling leaves alone brings over 200 million yen in annual income to the village—amazing, isn’t it?

Let’s try the taste: This “Phantom Fruit Liqueur” has an aroma similar to yuzu liqueur, but with less sharp acidity and a rounder, sweeter note. The first sip is incredibly refreshing! The blend of yuzu and citrus flavors is perfectly balanced—low in sweetness but never too sour. Each mouthful leaves a subtle bitterness from citrus peel, and with almost no alcohol burn, the gentle acidity is wonderfully appetite-stimulating. It’s an outstanding drink for pairing with food!