Hunni Soju Yuzu Elderflower

Hunni Soju Yuzu Elderflower is a flavored soju made in Massachusetts by Esplanda. It is filed under wine in the catalog, but it belongs with the Korean-style spirits. The two flavors in the name set its profile. Yuzu is a East Asian citrus that sits between mandarin, grapefruit and lemon, with a fragrant peel and a tart edge. Elderflower adds a soft floral note, often described as lychee-like or lightly honeyed. Soju as a category is clean and smooth with little oak or tannin character, so expect the citrus and floral notes to lead, a light to medium body, and a short, crisp finish. Producer tasting notes and the exact strength aren't listed here, so check the label for alcohol by volume. Serve it well chilled, roughly 4 to 8°C (40 to 46°F). Keep the bottle in the refrigerator or freezer for about an hour beforehand. Decanting does nothing for a spirit like this, and warmth tends to flatten the citrus and emphasize sweetness. For sipping neat, a small soju or shot glass is traditional. For a longer drink, pour over ice in a highball or tumbler. A white wine glass or stemmed cocktail glass concentrates the floral aroma if you want to taste it more slowly. Its acidity and floral lift make it easy to mix. A simple spritz of two parts soju to three or four parts soda water or tonic, with a lemon or cucumber slice, shows off the yuzu without much else. It also works with grapefruit soda or a splash of dry sparkling wine. At the table, the citrus cuts through rich, salty and spicy food. Good matches include Korean barbecue, fried chicken, pork belly, kimchi dishes, dumplings, tempura and sashimi or raw oysters. Spicy noodles and gochujang-glazed dishes also suit it. This is a drink-now bottle. Flavored sojus are made for freshness and don't improve with cellaring, and the yuzu and elderflower aromatics are brightest when the bottle is young. After opening, reseal it and keep it in the refrigerator.