This aromatic yuzu liqueur is made by steeping whole yuzu citrus produced without pesticides in Kaminoho, Gifu Prefecture, in the dry Japanese sake Nagaragawa. Established in 1894, Komachi Sake Brewing Co. is also known for its unique sake brewing using natural environmental music to facilitate fermentation. The river-bed water of Nagara River flowing underground and the Hidaka Homare, the only rice designated in Gifu as fit for sake brewing, are the main ingredients for the Japanese sake Nagaragawa Extra Dry +20, with a clean yet mellow flavor. Seeping this dry Japanese sake with whole (marugoto) ripe yuzu with rind creates a delicious liqueur embodying the natural goodness of the fruit. Conventionally, yuzu liqueur is made by mixing in pressed yuzu juice, but this product seeps entire ripe yuzu so that the citrus’s natural tartness, faint bitterness and aroma from the rind can be enjoyed. The packaging is also considered for conveying the wholeness of yuzu, designed with the distinctive yuzu leaves and the cut surface of the fruit.