木頭ゆず果汁 保存方法 要冷蔵（１０℃以下）
自然のままの香りを味わって頂けるようにと、果実の鮮度が落ちないうちに
収穫した翌日には搾っています。
加熱処理せず添加物等一切使用しないで、搾ったままを瓶詰めし冷蔵保存しています。果汁の上の浮遊物は品質を維持してくれる大切な香り成分です。開栓の都度、浮遊物が全体に混ざるようによく振ってお使い下さい。常温では発酵し噴き出す事もあり、品質が低下しますので必ず冷蔵保存をお願いします。
100% fresh squeezed! This juice is most commonly used in drinks, cocktails and also as a dressing for desserts. It can also be added to many different dishes such as salad, soups, fish, giving a unique fresh yuzu taste. No artificial flavoring, no additives, and no preservatives.
Just as the scent of Yuzu suggests, the acidity of Yuzu fruit juice is very high, and is outstanding among citrus flavors. The fruit juice are excellent sources of nutrition; especially rich in calcium, vitamins, and contain many other nutritional ingredients.
Kito Yuzu ’s characteristics of aromal and sourness can’t be seen in other strands of the Yuzu citrus fruit. The reason we can produce Yuzu with a strong aroma is due to the height above sea level. Yuzu are planted 300-500 meters above sea level in the basin between mountains. Also we have a lot of rainfall. （The Kito Area holds the record for the highest annual rainfall in Shikoku and the highest short-term rainfall nationally.）
Keep refrigerated. Shake well before each use.
柚子在日本料理中它幾乎無處不在，它清幽的香氣讓日料愛好者心曠神怡。在日料的很多菜餚和調味品中，我們都可以看到日本柚子皮、柚子肉、柚子汁、甚至柚子籽的身影。柚子也是製作味噌的一個主選，做出的柚子味噌是百搭調味料。現在歐美很多頂級餐廳的菜品和甜品中也都會有日本柚子的身影。
日本第一柚的木頭柚子
德島縣那賀町木頭地區生產的木頭柚子是在劍山與清流那賀川的良好環境下孕育出香氣十足的優良品種，甚至曾獲頒農產品中最頂端的「朝日農業賞」，可以說是日本第一柚的它也廣為高級料亭所使用。
夏天最高氣溫 40℃，冬天最低氣溫 -10℃，冷熱溫差大，積雪少，雨水充沛，朝晚霧氣多，這樣的氣候孕育出來的果實，有濃郁的芬芳、酸味和甘甜。
