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 has a lime-esque start and a savory finish evoking pepper and cumin. It is quite tart and 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.
This juice is unfiltered, but pasteurized to make it shelf stable before opening.
*No Chemical Ingredients.