"Craft" is the hallmark of dedication. While I usually hunt for delicious craft beers, today’s special edition shines the spotlight on a craft chuhai.
This time, I’m introducing the ‘Takara Craft’ series, which transforms regional specialties from across Japan into exceptional chuhais. The star of the show? ‘Umajimura Yuzu,’ made with yuzu from the famous Umaji Village in Kochi Prefecture.
‘Takara Craft’ Umajimura Yuzu
The "Takara Craft" series comes from Takara Shuzo, the creator of Japan’s first canned chuhai. This craft chuhai line uses regional specialties as key ingredients, blending them with meticulously selected barrel-aged shochu, chosen from over 2,000 barrels and 80 varieties.
Previously, I introduced the "Ehime Uwajima Gold" flavor from the same series, but today’s pick is "Umajimura Yuzu." This slightly bitter chuhai features yuzu, the iconic specialty of Kochi’s eastern region.
Umaji Village’s Yuzu – A National Treasure
Located in eastern Kochi Prefecture, Umaji Village is a tiny community with a population of just 800(!). Yet, this small village became a household name roughly 40 years ago, thanks to the 1986 release of its signature product: yuzu ponzu sauce.
As the local forestry industry began to decline, the villagers turned to their other specialty—yuzu—to produce processed goods, hoping for a revival. The result was the massively successful "Ponzu Soy Sauce – Yuzu no Mura." With its bold yuzu aroma and mellow flavor, this ponzu sauce has been a staple in my kitchen for years.
The village’s yuzu-flavored drink, "Gokkun Umajimura," also became a hit, solidifying the association between yuzu and Umaji Village. Both products remain beloved long-running staples, adored for their consistent taste and quality.
Yuzu from Umaji Village Is Simply Different
Using arguably the most famous yuzu in Japan, the "Takara Craft – Umajimura Yuzu" is crafted with Umaji-grown yuzu juice, yuzu spirits, and shochu. At 8% alcohol, it’s slightly stronger than standard canned chuhais, yet the drink itself feels incredibly light and refreshing.
One sip, and you’ll immediately recognize, "Ah, this is Umajimura Yuzu!" There’s an unmistakable difference compared to other yuzu you’d find at the supermarket. The flavor strikes a perfect balance: slightly bitter yet smooth, tart but mellow, with an incredibly bright and elegant aroma.
While yuzu-flavored chuhais are nothing new, this one reminds you why Umaji Village’s yuzu stands in a league of its own. Its subtle peel-like bitterness gives it a sophisticated, grown-up taste.
Local Production and Food Waste Reduction
The "Takara Craft" series also takes a proactive stance against food waste, using surplus or blemished fruits that would otherwise go to waste. This commitment to sustainability means the series isn’t mass-produced for nationwide sales.
For example, "Umajimura Yuzu" is currently only available in the Kinki, Chugoku, and Shikoku regions. While a nationwide launch would undoubtedly be a hit, Takara Shuzo’s ethos goes beyond just "selling." This chuhai is not only delicious but also a testament to the company’s thoughtful approach—a drink with heart and integrity.
