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:	Tokushima Prefecture, Japan
Ingredients:	100% Sudachi Juice

Sudachi fruits are a rare Japanese citrus variety cultivated primarily in Japan’s Tokushima prefecture.  It is a close cousin of Yuzu, and likewise thought to be a papeda-mandarin hybrid, but offers a distinctly different flavor and aroma. 

Sudachi’s flavor is creamy, lemony, and quite tart.  It has a roughly similar acid content to lemons while being slightly more acidic than yuzu juice and considerably more acidic than kabosu juice.

“Niban shibori” sudachi 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 sudachi juice, the fruit is first scooped out of its peel, then crushed to make marugoto shibori sudachi 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 sudachi 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.

Sudachi juice can be used similarly to lime or lemon juice in a wide variety of recipes including sauces, marinades, cocktails, desserts and more.  It pairs particularly well with vinegars and seafood.  Try using it in ceviche and guacamole to take old favorites in new directions.

Citrus Recipes
Cocktail Recipes

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