IMPORTANT: This product cannot be shipped outside of Montreal between the months of NOVEMBER AND FEBRUARY - It can be damaged or explode during transport due to low temperatures.

The juice of kabosu (a small Japanese fruit in the citrus family) distinguishes itself from yuzu and sudachi juice by its umami notes of fir sap. Its light sourness and its complexe perfume is comparable to the flavours of cucumber and melon. 

Try Kabosu Juice in a Gin & Tonic or in a Margarita, for example. This juice can also replace the lemon or lime juice you usually use to make a sour or any other cocktail.

Niban Shirobi means ''second press'', this juice is the result the second press of the citrus. This powerful juice is all-natural, fat-free and not made from concentrate.

The yuzu, the kabosu and the sudachi are local japanese citrus fruits which are slowly making an appearance in occidental gastronomy and mixology as alternatives for the usual lemons and limes. The Yakami Orchard, one of Japan's most respected growers, produces those juices from the second press of the fresh fruits, each variety having a very specific flavor profile.