The reason “Wine” is in the name is because this is made in a completely different way from most yuzu liqueurs! Normally, yuzu liqueurs are made by soaking yuzu or yuzu peel in sake or shochu and adding sugar. However, this product is crafted in a style just like grape wine—only using yuzu instead of grapes, and directly fermenting the yuzu. No sugar is added during the process, yet it draws out the natural, fresh sweetness of the yuzu.

This direct fermentation method is possible because the producer is Maruki Winery, Japan’s oldest vineyard. The founder, Tatsunori Tsuchiya, traveled to France alone in 1877 to learn winemaking—the first Japanese to do so—and established Maruki Winery in Yamanashi in 1891. After over a century, Maruki now manages more than 120 hectares of vineyards across Hokkaido, Nagano, and Yamanashi.

A key feature of this Yuzu Wine is that both the yuzu peel and pulp are fermented together, extracting tannins from the peel to enrich the flavor profile. It sounds intriguing—let’s give it a try!

The wine is a creamy pale green, like gemstone jade. The aroma is simple, pure, and full of fresh yuzu and citrus. The palate is clean and crisp, with an abundance of yuzu fruit sweetness and very low acidity. The finish brings a touch of yuzu zest bitterness and astringency from tannins, adding complexity. It’s so drinkable and tasty that I found myself halfway through the bottle before I realized it. It’s perfect for sharing with friends at casual gatherings.

If you’re a yuzu lover or looking for a “crowd-pleasing” table wine, this 8% ABV Yuzu Wine is an excellent choice.