What Is Yuzu? The Japanese Citrus Fruit and Yuzu Sake

Bright, tart and incredibly aromatic, yuzu is a unique Japanese citrus fruit that has captivated chefs, bartenders, home cooks and sake enthusiasts around the globe. Often described as a cross between a lemon, mandarin orange and grapefruit, yuzu offers an unmistakable fragrance and flavor that adds a vibrant twist to savory and sweet creations.

In Japan, yuzu has been cherished for centuries not only for its culinary versatility, but also for its cultural and medicinal significance. Its invigorating aroma is believed to ward off illness, and its juice and zest are widely used in sauces, desserts and winter rituals. The beloved citrus is also enjoyed as an alcoholic beverage, creating a refreshing and approachable drink that perfectly balances sweetness, acidity and fragrance.

In this article, we’ll explore what makes yuzu so special, how it’s used in Japan in culinary and non-culinary applications, and why yuzu sake deserves a spot in your refrigerator.

The origin and history of yuzu fruit

Yuzu (Citrus junos) is a fragrant citrus fruit believed to have originated in the upper reaches of the Yangtze River in China, and then spread to the Korean Peninsula. From there, it came to Japan around 1,500 years ago. Initially introduced as a medicinal and aromatic plant, it was prized for its strong aroma and health-promoting properties.

Today, yuzu is grown primarily in Japan’s southern regions, with Kochi and Tokushima prefectures on the island of Shikoku producing over 80% of the country’s supply. Kochi prefecture alone is responsible for more than 50% of Japan’s yuzu cultivation. The area's pristine rivers, clean air and abundant rainfall create ideal growing conditions, allowing the fruit to develop its signature fragrance and flavor.

Yuzu vs. lemon: What’s the difference?

While yuzu and lemon turn bright yellow when ripe, they differ significantly in flavor, aroma and usage. Yuzu is more aromatic, with a complex, floral-citrus scent and larger seeds. Its juice is less tart and has a subtle sweetness compared to the sharp tang of lemon. While lemons are mainly prized for their juice and zest, yuzu is especially valued for its intensely fragrant rind, often used as a key flavor component in Japanese cuisine.

Yuzu appearance and season

Yuzu is small and round, ranging in size from a golf ball to a small orange. One of its most recognizable characteristics is its rough, uneven and thick rind. The skin ranges from deep forest green when unripe to sunny yellow when fully mature. Unlike most citrus fruits, yuzu contains relatively little juice, and its strong acidity does not make it palatable for eating; it contains 4.5% citric acid, which is three times more than a regular lemon. However, it makes up for this with its richly aromatic zest and oils.

Yuzu is harvested in two main stages. Green yuzu, picked in early summer, has a sharper, tangier aroma and is often used in savory condiments and garnishes. Yellow yuzu, harvested in late autumn to early winter, is more aromatic and sweeter in profile. The winter-harvested fruit is prized for making yuzu-based sweets, teas and beverages, including yuzu sake.

Where to buy yuzu

You may be able to find yuzu at some Japanese/Asian supermarkets, farmers’ markets or specialty grocery stores. In the U.S., they’re grown primarily in the temperate climates of California. However, you may only see them at certain times of the year, unlike in Japan, where it is available at most supermarkets year-round.

When buying yuzu, choose ones with taut, firm skin and a strong, pleasant aroma. Check the stem end too; it shouldn’t be dried out or brown at the cut. To store, put the fruits in a plastic bag, press out the air, and keep them in the refrigerator.

How yuzu is grown and harvested in Japan

Yuzu trees are exceptionally resilient and withstand colder climates better than many other citrus varieties. This hardiness has made them a suitable crop in mountainous areas, particularly in regions with cool winters and hot, humid summers. The trees are deciduous and thorny, which makes harvesting a delicate and often laborious process.

Unlike many commercial citrus trees that are grafted to encourage early fruiting, traditional yuzu trees are often grown from seed, which means they can take 10 to 18 years to begin bearing fruit. Some farmers use grafted varieties to accelerate this timeline, but many traditional growers still favor the slow, natural process that yields a deeper, more complex flavor.

Because yuzu is grown in relatively small quantities and harvested entirely by hand, the fruit is considered a premium ingredient in Japan. Farmers often protect the fruit using nets or covers to shield it from animals and harsh weather conditions. The thick rind is especially valuable because that’s where the essential oils reside. Great care is taken to avoid damaging the skin during harvest.

Once picked, yuzu is used fresh or quickly processed into juice, zest or paste to retain flavor and fragrance. The small yield and labor-intensive harvesting process contribute to its relatively high price and elevated status in Japanese culinary and beverage traditions.

What does yuzu taste like?

Yuzu’s distinct appeal lies in its vibrant aroma and nuanced flavor. It’s often described as a complex blend of Meyer lemon, mandarin orange and grapefruit, yet it possesses an identity all its own. Its taste is bright, tangy and floral, with just the right balance of sweetness and bitterness. The zest, rather than the juice, is the most prized part of the fruit, bursting with aromatic oils that infuse dishes and drinks with refreshing notes of citrus and pine.

This unmistakable flavor profile has made yuzu a beloved ingredient in everything from haute cuisine to humble home cooking, and a particularly compelling addition to sake.

Yuzu’s uses and cultural significance in Japan

The yuzu fruit has many uses in food and beverage, but it is also used in many other aspects of Japanese life. More than a fruit, it has become a cultural symbol.

Culinary uses of yuzu

Yuzu plays a starring role in traditional Japanese cuisine. It’s often used to make ponzu (a citrus soy sauce), yuzu kosho (a spicy paste made with green chili peppers and yuzu zest), and yuzu-flavored sweets, teas and marmalades. A few drops of fresh yuzu juice or a sprinkle of zest can add brightness to sashimi, grilled fish, soups and hot pot dishes. Many Japanese snacks such as kakitane (small, crescent-shaped rice crackers) are also flavored with yuzu. Yuzu is considered a sophisticated yet comforting flavor in home kitchens and high-end restaurants.

Yuzu as a symbol of winter and well-being

Yuzu is loved in Japan not just for its refreshing flavor but also for its health properties. Its citrusy aroma has a soothing effect on the mind, while the peel is believed to boost circulation, ease fatigue, moisturize the skin and promote a healthy complexion. These natural benefits likely helped shape the tradition of using yuzu in various applications.

One of the most famous customs is the “yuzu-yu,” or yuzu bath, which is traditionally enjoyed during the winter solstice. On this day, people add whole yuzu fruit to their baths, a practice believed to prevent colds, improve circulation and invite good fortune for the coming year.

Beyond this tradition, the fruit’s refreshing scent is widely used in bath salts, eye masks, hand creams and cosmetics. Its invigorating aroma is associated with relaxation and renewal, reinforcing yuzu’s connection to health, comfort and seasonal well-being.

What is yuzu sake?

Yuzu sake is a liqueur made by blending sake or shochu with yuzu juice, zest or flesh. Typically made with ripe yellow yuzu, this fusion creates a tangy, slightly sweet drink brimming with floral citrus fragrance. Because of the added juice, yuzu sake usually has lower alcohol content (around 7%-12%) than traditional sake, making it approachable for casual drinkers and those new to sake.

Yuzu sake flavor profile

The drink is tart, vibrant and slightly sweet, striking a pleasant balance between the umami richness of sake and the zesty lift of citrus. Its refreshing nature makes it ideal for sipping slowly or incorporating into cocktails.

How to serve yuzu sake

Yuzu sake is incredibly versatile. It can be enjoyed chilled, over ice, with soda water as a spritz, or even gently warmed during winter. Its bright acidity pairs beautifully with various foods, including grilled meats, sushi, fried dishes and creamy desserts like panna cotta or ice cream.

Yuzu sake recommendations on Tippsy

If you’re curious to try yuzu sake, Tippsy offers a carefully curated selection that showcases its diversity.

Shinsei “Yuzu Omoi”

This sake liqueur crafted by Yamamoto Honke is made with generous amounts of hand-pressed yuzu juice sourced from Ehime prefecture. The sake itself is brewed with a highly coveted water source in the historical sake district of Fushimi, Kyoto. Slightly sweet and crisp with an invigorating citrus aroma, it’s ideal for sipping on ice or mixing into a sparkling cocktail. Additionally, the brewery invites you to try mixing it with their other flavored sake, Shinsei “Matcha Omoi,” for a yuzu matcha cocktail that’s refreshing, earthy and perfect for summer.

WAKAZE “SummerFall” Yuzu Bubbles

This sparkling version of yuzu sake from the innovative WAKAZE brand is a fun and fizzy twist on the traditional drink. It blends the refreshing tang of yuzu with the effervescence of bubbles, and even experiments with the use of wine cultures. It’s perfect for celebrations or light-hearted brunches.

Sakari “no. 21” Yuzu

Made with whole yuzu grown in Kochi and Kagoshima prefectures, and premium junmai sake brewed with Miyamizu water, this elegant beverage offers a refined take on the genre. Its balanced acidity and smooth sweetness make it suitable for pairing with delicate dishes like white fish or daikon salads.

Suigei “Kaju” 39

Suigei “Kaju” 39 is a vibrant citrus-infused sake liqueur crafted by Suigei Brewing Company. With an impressive 39% juice content, it blends three local fruits — yuzu, konatsu and naoshichi — into a refined sake base.

Ozeki “Nigori” Yuzu Set

Ozeki “Nigori” Yuzu combines the creamy richness of the brewery’s classic nigori sake — made with rice from Northern California — with the bright, zesty flavor of real yuzu juice from Japan’s Kochi prefecture. Lightly sweet and refreshingly tangy, it pairs well with spicy foods, works as a fun aperitif, or can be enjoyed as a light dessert drink.

Yuzu Sake Set

Tippsy’s Yuzu Sake Set provides an excellent introduction to yuzu sake. Featuring a range of styles and producers, this set lets you explore the spectrum of flavor and aroma that yuzu sake offers.

How to make a yuzu cocktail

Yuzu has become a trendy cocktail ingredient in the U.S. Even if you don’t have fresh yuzu fruit at home, you can make simple cocktails with yuzu sake from Tippsy.

Yuzu sake cocktails work best with clear liquors such as vodka, gin and shochu, and are commonly garnished with shiso leaf. Grab some tequila bianco and you can make a yuzu margarita! A yuzu highball is also incredibly easy to make, with just soda water (and added hard liquor if you like) and ice. The lemon drop is another classic cocktail that most bartenders have in their repertoire, and Tippsy has an easy yuzu cocktail recipe featuring Homare “Yuzu” for you to try!

Yuzu drop cocktail recipe

Ingredients:

• 1 ounce yuzu sake
• 0.5 ounce limoncello
• 1 ounce vodka
• 0.5 ounce simple syrup (1 to 1 sugar-to-water ratio)
• Lemon peel

Instructions:

Rim a martini glass with a lemon wedge and sugar, then set aside. Add 1 ounce yuzu sake, 0.5 ounce limoncello, 1 ounce vodka and 0.5 ounce simple syrup to a pint glass. Add ice before topping with a shaker and shaking well. After shaking, double strain your mixture into the martini glass using the cocktail strainer as well as a mesh strainer. This will keep your cocktail clear and free of ice bits. Lastly, peel the skin of a lemon for a twist garnish. Express the oils from the lemon peel over your drink, garnish and enjoy!

For more sake cocktail recipes, check out our complete mixology guide.

Why try yuzu sake?

If you’re new to the world of sake, yuzu sake is a great place to start. Its bright, citrusy flavor and lower alcohol content make it easy to enjoy, even for those unfamiliar with traditional sake. Yuzu sake is also a wonderful seasonal beverage; its cooling acidity is perfect for summer sipping, while its warming aroma and flavor make it just as delightful during winter festivities. Whether served cold with a meal or hot as a nightcap, yuzu sake adapts beautifully to any occasion.

Yuzu is more than just a fruit; it's a cultural icon and a culinary treasure in Japan. When paired with sake, the result is a drink that is as vibrant and inviting as the citrus itself. Whether you're a seasoned sake enthusiast or a curious newcomer, exploring yuzu sake is a delicious way to experience the rich tradition and innovation of Japanese flavors. So next time you're stocking your fridge, make room for a bottle of yuzu sake. Citrus magic awaits!

Resources

Golden Village. “What is Yuzu?”
https://shop.ogonnomura.jp/yuzu

JA Group. “Autumn and Winter Seasonal Vegetables: Yuzu (Citron).”
https://life.ja-group.jp/food/shun/detail?id=68

Lasnier, Y. “Japanese Yuzu: The Nation's Favorite Citrus Fruit.” ByFood. February 2025.
https://www.byfood.com/blog/culture/japanese-yuzu-citrus

Lee, R. “Japanese Winter Solstice Traditions (Toji) 冬至.” Just One Cookbook. January 2025.
https://www.justonecookbook.com/japanese-winter-solstice-traditions-toji/

Mishima Seika Co., Ltd. “The History of Yuzu.”
https://www3.big.or.jp/~marumi/jyouhou/kajitu/yuzu/index.html

YUZUCO. “Where To Buy Yuzu.”
https://www.theyuzu.co/blogs/yuzu-101/where-to-buy-yuzu

Zen-Noh Tokushima. “Yuzu.”
https://www.zennoh.or.jp/tm/farm/ssi/fruits/yuzu.html