Size:	12fl oz/375 ml per bottle, by the bottle or by the six-bottle case.
Features:	Niban Shibori (2nd Pressing), All Natural*, Not from Concentrate, Unsalted, Unfiltered, Pasteurized.
Origin:	Oita Prefecture, Japan
Ingredients:	100% Kabosu Juice

Kabosu is perhaps the rarest of the three main exotic citrus varieties grown in Japan.  Its 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, but still more acidic than the common orange.

“Niban shibori” kabosu juice is from the second pressing of the fruit.  This makes it less intense, more affordable, and more approachable than the first pressing.  It is an excellent choice for home cooks.

To make kabosu juice, the fruit is first scooped out of its peel, then crushed to make marugoto shibori kabosu juice (1st pressing).  After the marugoto shibori juice is extracted, the fruit is pressed again to extract this niban shibori juice.  The juice is unfiltered, but pasteurized to make it shelf stable before opening.

*No Chemical Ingredients.

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

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

Kabosu juice can be used as a more interesting substitute for lime juice in many recipes.  It’s particularly good added to soups or cocktails, or used to season chicken and fine seafood.

Citrus Recipes
Cocktail Recipes

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