Tsukasabotan Shuzo
Wild mountain yuzu, junmai sake and sugar — nothing else — from a 1603 Tosa house.
Tsukasabotan, founded in 1603 in Sakawa, Kochi, makes Yama-yuzu Shibori from pesticide-free mountain yuzu of the Tosa Reihoku highlands, junmai sake and sugar alone — no flavourings, colourings, acidifiers or preservatives, at a soft 8% ABV. French chefs received it warmly at a Paris tasting.