KOCHI YUZUSHU 500ML (12,5% VOL) MANGO A surface sediment full of

A surface sediment full of flavor as been kept in the bottle

It takes several dozen hours for the best sardine plants to acquire this subtle know-how which allows the bones to be removed from sardines without touching the flesh

This variety if mostly grown for it's green leaves

trendy food ingredient as famous chefs at home or abroad at Michelin starred restaurants started showcasing dishes using this superfood

savoury condiment featuring dried seafood

KOCHI YUZUSHU 500ML (12,5% VOL) MANGO A surface sediment full ofYuzushu is a mix of alcohol and yuzu juice. The yuzu fruits are cultivated in the Kochi prefecture. Once the juice is extracted, it is immediately frozen in order to keep its freshness and flavor. Salt, usually used for preservation is not added here. As soon as the juice is defrosted, the yuzushu is made. It is then pasteurized. Instead of using sake, our producer made the choice to use alcohol. It prevents the evolution of the yuzushu taste and a