Yuzushu Recipe

prepare fruit

Wash the yuzu thoroughly. Using a vegetable peeler or microplane, zest all fruit, taking only the colored outer peel and avoiding the bitter white pith. If using substitute, zest the grapefruit and lemons to equal approximately the same aromatic intensity (about 8 pieces combined). Reserve the fruit halves for juice.

juice

Halve the zested fruit and juice them. You should get roughly 1/2 to 3/4 cup (120–180 ml) of juice from 8 yuzu; if using substitutes, expect similar yield. Strain any seeds or pulp through a fine sieve and set the juice aside.

macerate peels with sugar

Place the zests in a large, clean, wide-mouthed glass jar (at least 1 L capacity). Add the granulated sugar over the zests. Gently rub the sugar into the zests with clean hands or a wooden spoon for 1–2 minutes to start extracting oils and aromatics.

add alcohol

Pour the 750 ml vodka (or shochu) over the sugar and zests. Seal the jar tightly. Shake gently to dissolve some sugar and ensure the peel is submerged.

steep

Store the jar in a cool, dark place. Shake the jar gently once daily for the first week, then every few days after. Steep for 2 to 4 weeks: 2 weeks yields a bright, zesty liqueur; 4 weeks gives deeper, rounded citrus notes. Taste after 2 weeks and decide preferred intensity.

sweeten & dilute

When the infusion has reached your desired aroma and flavor, prepare the sugar syrup: combine the 250 ml filtered water and the remaining sugar (if any sugar remains undissolved in jar, account for it) and heat gently until sugar dissolves to make a simple syrup. Let cool. Alternatively, use the optional 60 ml mirin blended into the syrup for extra umami and rounded sweetness. Strain the infused spirit through a fine mesh sieve and then through cheesecloth into a clean bowl or measuring container, pressing gently on peels to extract liquid but not bitterness. Add the strained citrus juice. Add cooled simple syrup gradually, tasting, until balance is sweet & sour to your liking. Aim for a final sugar concentration around 15–20% for a liqueur that is sweet but still bright (about 200–300 g sugar total dissolved in final volume).

bottle & rest

Transfer the finished yuzushu to clean bottles and seal. Chill and let rest at least 1 week to marry flavors; flavor continues to round out over months. Store refrigerated or in a cool dark place. Keeps several months to a year; shake gently before serving if any settling occurs.

Serve yuzushu straight over ice (on the rocks), chilled in a small glass, or use as cocktail ingredient. For a sweet-sour profile, pour 30–60 ml yuzushu over ice and garnish with a thin yuzu/citrus slice. If you prefer sweeter, add simple syrup to taste (start with 5–10 ml per serving). For sparkling serve, top 30 ml yuzushu with 90 ml chilled soda water and a citrus twist.