Fragrant Yuzu Shines as a Perfect Match with Seafood When Fermented into Alcohol
Creatrip Team
4 months ago
Yuzu, prized in Korea and Japan for its subtle, complex aroma, is gaining attention as an ingredient for fruit-based alcohols that pair exceptionally well with seafood. At the 2025 Korean Cuisine Conference, famed chef Ferran Adrià’s praise for yuzu helped popularize it in Europe. Traditionally Koreans made yuzu tea (yujacha) from concentrated syrup, while Japan used fresh yuzu juices and sauces; both approaches highlight the fruit’s unique scent. A new Korean product, Sahwa Yuzu—made by fermenting whole yuzu with specialized yeast in Geoje and lightly fortifying after short aging—won the national spirits award and differs from Japan’s Tsuruume yuzu liquor in production and mouthfeel: Sahwa is clearer, lighter, and pairs seamlessly with fish and shellfish. Innovators are also developing whole-fruit fermentation to cut costs and pursue organic standards for export. Producers hope Sahwa will help showcase Korean yuzu globally and encourage domestic appreciation, especially during Korea’s peak seafood season.
