YUZU GIN gear-and-equipment Using traditional brewing methods

Using traditional brewing methods

the unpleasant odor is reduced

Kurume Kasuri Used in the Gusset

uneven surface

Delicious and ready to eat without heating or cooking

YUZU GIN gear-and-equipment Using traditional brewing methodsWe have achieved a rich aroma by using a semi continuous vacuum distillation apparatus that allows distillation at a low temperature. We use yuzu harvested at the base of Minobusan, one of the three major sacred mountains of Japanese Buddhism in Yamanashi Prefecture, as a botanical. In this region, yuzu production has been thriving for a long time, and the elevation and the absence of strong summer sunlight make it highly suitable for yuzu