Obaa-Chan No Yuzushu (300 ml)

Nakano Sake Brewery, founded in 1844 on the Chita Peninsula, built its reputation on deliberately robust, umami-forward sake engineered to match Aichi's bold culinary culture — a philosophy that carries directly into its fruit liqueur range. Obaa-Chan No Yuzushu sources yuzu from Kochi Prefecture, Japan's most celebrated yuzu-growing region, where the fruit develops its characteristically sharp acidity and intensely aromatic rind oils under the warm, humid Pacific-facing climate. The base is sake-brewed at the Handa facility, drawing on the Chita Peninsula's natural spring water, before yuzu juice and peel are macerated into the liquid — a technique that preserves the volatile citrus aromatics that heat-based extraction would destroy. No wood aging is employed, keeping the profile bright and citrus-dominant rather than rounded; the liqueur retains the brewery's signature clean, sharp finish. What sets this expression apart within the yuzushu category is the frank, grandmother's-kitchen directness implied by its name — this is not a polished cocktail ingredient but a full-flavoured, slightly rustic yuzu liqueur built around the fruit rather than sweetness. At 300 ml and ฿400, it is the most accessible entry point into the Kunizakari range, yet it carries the same food-pairing intentionality as the flagship sake lineup.