The yuzu (Citrus junos) is a citrus fruit originally from China that thrives mainly in East Asia. In gin production, yuzu is still rare as a botanical, but its dried peels are used in some Japanese gins. It grows mainly in the mountainous regions of Japan, Korea and China, and requires a temperate, warm climate. Its essential oil from the peels gives the gin a refreshing, citrusy aroma with a subtle bitter note.
Background
The yuzu (Citrus junos) is a citrus fruit that originated in China and is mainly native to East Asia. It resembles a small, yellow orange or grapefruit. It originated from a cross between sour mandarins and Chinese lemons. For about 1,300 years, yuzu has also been native to Japan, where it is still widely produced and consumed today.
Use of the Yuzu
Yuzu is often used in cooking for its intense, citrus-like flavour. Both the peel and the juice are used in sauces, dressings, desserts and drinks.
The yuzu fruit contains three times as much vitamin C as a normal lemon. It strengthens the immune system and the essential oils are used for stress relief in aromatherapy.
The essential oils are also used in cosmetics and give perfumes their note.
In gin production, the use is not yet very widespread, but there are some Japanese gins where the dried peels are used as a botanical.
Growth Area and Origin
Today, yuzu is mainly cultivated in Japan, Korea and China. It needs a temperate warm climate and is mainly native to the mountainous regions of these countries.
Dosing and Distillation
Typically, the peels of the yuzu fruit are used for its essential oil, which gives the gin a fresh, citrus-like aroma. The dosage for gin production is roughly based on the quantity of comparable citrus fruits such as lemons, so approx. 2-3 kg of yuzu are needed per 100 litres.
Taste Influence on the Gin
The aroma is complex and stands out from traditional citrus fruits such as lemon and tangerines. Yuzu gives the gin a refreshing citrus note with a hint of bitterness.
