Komasa Jyozo Komasa no Yuzushu (1800 ml)

Komasa Jyozo, a Kagoshima-based shochu house founded in 1883, built its reputation on sweet potato spirit before turning its distillation expertise toward liqueurs — a deliberate pivot that keeps the base spirit in-house rather than sourcing neutral alcohol. Komasa no Yuzushu uses yuzu sourced from Kochi Prefecture, the mountainous Pacific-facing region whose steep valley floors, high rainfall, and wide diurnal swings concentrate the fruit's volatile aromatic oils to an intensity rarely matched by flatland cultivation. The production method centers on cold-pressed yuzu peel macerated directly into Komasa's own shochu base, preserving the citrus's sharp zest and bitter pith character that heat extraction would destroy. No artificial flavoring or coloring is added. At 12% ABV, the liqueur sits lighter than most domestic yuzushu, allowing the raw, almost resinous quality of the peel to read clearly rather than being buried under sweetness. The 1800 ml format — a full isshobin — is uncommon for premium yuzu liqueurs, positioning this as a bar-service or household staple rather than a collector's bottle.