50cl 15% quality yuzu liqueur from helios distillery in okinawa. Perfectly captures the zesty, slightly herbal character of japan’s most famous citrus fruit. Try it in place of triple sec in a margarita.

70cl 40% japanese gin from the city of kagoshima in the southern reaches of kyushu island. Made by redistilling barley shochu with yuzu peel and other native botanicals, this excellent in a gin sour or classic gt with a wedge of lemon.

70cl 20% a fruity, citrus forward gin liqueur from kakuzo, made with yuzu and mandarin, and traditionally made gin. Try using this to make a fruity gt.