Size:	Three 12fl oz/375 ml bottles, one of each juice.
Features:	Niban Shibori (2nd Pressing), All Natural*, Not from Concentrate, Unsalted, Pasteurized.
Origin:	Japan
Ingredients:	100% Juice (Yuzu, Sudachi & Kabosu)

Yuzu juice is the most well known of the three varieties.  It has an extremely complex, slightly flowery flavor that is difficult to describe but is something like a blend of orange/tangerine, lemon and grapefruit. It is slightly less acidic than lemon juice.

Sudachi juice’s flavor is creamy, lemony, and quite tart.  It has a similar acid content to conventional lemons.

Kabosu juice’s flavor can be described as complex and lime-esque with layered tangy & savory notes.  It is considerably less acidic than lemon juice, yuzu juice and sudachi juice.

“Niban shibori” juices are from the second pressing of the fruit.  This makes them less intense, more affordable, and more approachable than the first pressing.  They’re an excellent choice for home chefs and have been pasteurized to make them shelf stable before opening.

*No Chemical Ingredients.

Storage: Store unopened juice in a cool, dark cupboard. After opening, each bottle should be kept in your refrigerator.

Shelf Life: Up to one year unopened, four months opened.

All three of these juices can be used similarly to lemon juice in traditional Japanese sauces (like ponzu) as well as desserts, cocktails, and beverages.  Try adding them to ice creams, sorbets, tea (hot or iced), gin or vodka cocktails, ceviche, sauces, vinaigrettes (try a 5 to 1 olive oil to juice ratio), other salad dressings, pound cakes & other baked goods. 

Yuzu Recipes
More Citrus Recipes
Cocktail Recipes

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