1.8 liters of shochu
6 yuzu, mostly the fat ones
250 grams of sugar
Pour sugar into the bottom of a clean glass jar (non-reactive containers are best in these situations), and pop the yuzu fruit and peel on top. Pour in the shochu. The recipe I mostly followed suggests removing the peel after one week or so, and the fruit after a month. Let it age in a cool dark place for six months to a year to become a fine liqueur or a tolerably tasty mixer. We'll have to see.
Caveats and More Caveats
Fruit - Yuzu is famous in Japan for many reasons, not the least of which is the tradition of popping it into the bath on the solstice. It smells fantastic and I can't imagine it's bad for you. While we didn't experience it last year, we plan to find ourselves bobbing about with those golden globes at our neighborhood sento. So, while I didn't make this batch on the solstice, it seemed like an appropriate moniker.
Pith - I did not remove the pith. I've not removed it while making yuzu or mikan marmalade, and it hasn't been a problem. A little research also seems to show that orange pith is actually quite healthy and I'm betting yuzu isn't far behind.
Sugar - In hindsight, I do wish I'd used the rock sugar leftover from the umeshu. I think it might dissolve a bit more slowly and evenly than the organic granular sugar used here.
Speaking of leftovers, Kyoto Foodie (KF) - source of the recipe here - turned the leftover peels and bits into marmalade, which I'm going to give a go, too. A neighbor down the hall gave me the dregs from her batch last year, and I used them in various dishes in order to empty the container. If I am the blessed recipient again, I'll add her fixings to mine for what should be something scrumptious. Or at least, a good gift. (KF also candied his peel, which I like the sound of despite having no idea how to do it.)
Meanwhile, I've still got a bag full of yuzu waiting for a purpose. I've considered juicing them, adding chilli pepper to the yuzu-ginger combination, or just making a batch of straight-marmalade. Or adding a bit to some apple jam stewing in the back of my mind for some time now. Suggestions are welcome, and could well warrant a jar of the concoction shipped to your door.