It’s an old saying that a pinch of salty sea salt added to sweet fruit will bring out even more of the fruit’s fragrance and flavor. As a child, I used to scoff at this odd-sounding combination—salty and sweet together? But as I grew up, I noticed the Japanese sprinkle salt on watermelon, and in Taiwan, people do the same with pineapple. Now, it all makes sense: it’s a clever tradition! Among all the salted fruit combos, none beats yuzu with salt—just look at the popularity of yuzu salt and yuzu salt hotpot broth. The sweet freshness of yuzu paired with just a touch of savory sea salt is the delicious highlight of this liqueur.

Pouring it into a glass, the bright aroma of fresh yuzu spreads with a faint hint of the ocean—instantly captivating. The first sip bursts with the sweet vibrancy of yuzu, and in the mid-palate, a trace amount of sea salt elevates the yuzu’s freshness to a new level—almost intense! The 13% ABV stretches the yuzu notes into a long, lingering finish that leaves your palate refreshed and watering. After swallowing, if you focus, you’ll notice a hint of savory saltiness—just enough to lift the whole experience. Like its label, this liqueur feels like icy-cold yuzu juice squeezed by the sea—so good, it’s hard to stop drinking!

In recent years, the “salt brings out the sweetness” idea has even found a scientific explanation, called mutual suppression: salt can suppress a fruit’s acidity and bitterness, so while sweetness isn’t technically increased, the fruit tastes much fresher and sweeter. Of course, the key is just the right amount—so little that your tongue doesn’t register actual saltiness. This liqueur achieves that perfect “touch of sea salt.”

Produced by Kitajima Shuzo in Shiga Prefecture, a brewery with over 200 years of history, this maker is known for their salted fruit liqueurs—usually at only 7% ABV. But this rare 13% Sea Salt Yuzu Liqueur is even richer and more flavorful.