TSUJI HONTEN - YUZU BODAIMOTO

Brewery information

Tsuji Honten was founded in 1804 in Katsuyama, in Okayama Prefecture. Under the Gozenshu label, the brewery expresses its local identity with special attention to Omachi rice and the historic Bodaimoto method.

Omachi is a characterful sake rice deeply connected to Okayama. The brewery values this variety for its ability to produce sake with a rich, full rice flavor. That depth of flavor also forms an intriguing foundation for their Gozenshu Yuzu Bodaimoto.

This sake-based yuzu liqueur combines yuzu juice from Okayama with a Bodaimoto Junmai brewed from Omachi rice. The yuzu comes from Kumenan, in the north of the prefecture. This means both the citrus fruit and the rice come from the same region.

Yuzu is a Japanese citrus fruit with a distinctly aromatic character. Its aroma may recall a combination of lemon, mandarin, and grapefruit, with its own floral and lightly spicy touch. The fresh juice and the character of the peel give this drink its lively citrus profile.

What makes this yuzu liquor unique is the Bodaimoto sake used as its base. Bodaimoto is a historic method for preparing the yeast starter, in which lactic acid bacteria first help create an acidic environment. This protects the starter from unwanted microorganisms and supports the brewing process.

Tsuji Honten developed its own interpretation of this technique. A small amount of rice kōji is soaked in water to encourage the growth of lactic acid bacteria and create soyashimizu, an acidic brewing water. This is then heated before being used as brewing water for the starter.

That sake base gives the yuzu liqueur more than just alcohol: the rice flavor and soft, lactic nuances create a rounded counterpoint to the pronounced citrus acidity and bitterness.

In the glass, Gozenshu Yuzu Bodaimoto shows intense aromas of fresh yuzu and citrus peel. On the palate, it is juicy and refreshing, with a beautiful balance of gentle sweetness, lively acidity, and a subtle rice umami.

The sake base brings roundness and depth, while the yuzu adds tension and a fresh, citrus-driven finish. The result is approachable and fruity, yet with enough character to impress at the table as well.

Serve well chilled or over ice as an aperitif. For a lighter, more refreshing serve, add a splash of sparkling water. We would pair it with ceviche, crab, fresh salads, or goat cheese. It also offers interesting possibilities with lemon tart, frozen yogurt, or desserts with white fruit, where the interplay of sweetness and citrus can truly shine.

Gozenshu Yuzu Bodaimoto brings together two sides of Okayama: the aromatic freshness of local yuzu and the rich rice expression of Omachi sake.