Kyoto White Yuzu

Tasting Notes

The aroma leads with bright yuzu — that distinctly Japanese citrus that sits somewhere between grapefruit, lemon, and mandarin — layered over the wheat-forward, lightly spiced base you'd expect from the witbier template. On the palate, the yuzu's tart floral quality plays well against a soft, hazy body and mild coriander-like spice. The finish is gently dry with a lingering citrus peel note. It's a well-integrated take on the style rather than a yuzu-flavored novelty.

About the Brewery

Kizakura is based in Fushimi, Kyoto — one of Japan's most celebrated sake-brewing districts, where the soft local water has shaped brewing culture for centuries. The company is primarily known as a sake producer, but has extended into craft beer with a range that often incorporates Japanese ingredients and regional identity. Their beer lineup reflects that sake heritage in its attention to water character and clean fermentation.

Food Pairings

Steamed gyoza work well because the yuzu acidity cuts through the pork fat cleanly. Agedashi tofu pairs naturally, with the beer's soft wheat body matching the silky texture while the citrus brightens the dashi broth. Light seafood like grilled scallops or shrimp benefit from the beer's tart finish acting as a de facto squeeze of citrus. A simple green salad with a ponzu dressing echoes the yuzu note without fighting it.

Style Guide

Witbier is a Belgian wheat beer style brewed with a significant proportion of unmalted wheat, which gives it a hazy, pale appearance and a soft, pillowy body. It's traditionally spiced with coriander and dried orange peel — a practice revived by Pierre Celis in Belgium in the 1960s after the style had nearly disappeared. The result is a lightly tart, gently spiced beer that sits apart from German wheat beers, which rely on yeast-driven banana and clove character rather than added spices. ABV typically runs in the 4.5–5.5% range.