Bushukan Fruit juice

Additive-free and fragrance-free A special juice made from [Bushukan], a citrus fruit peculiar to Kochi and Shimanto. You can make a delicious Buddha's hand drink by diluting 1 undiluted solution 6-7 times with water. You can also make an original drink by dividing it with shochu, carbonic acid, soda, etc. Please adjust the darkness to your liking and enjoy. Shimanto Bushukan Even in Kochi prefecture, which is said to be the citrus kingdom, there are many fans, and it is said to be the "king of vinegar oranges." It is said that once you taste it, you will not be satisfied with other citrus fruits, and the fruit juice is characterized by its crisp, refreshing acidity and unique elegant aroma. In cooking, not only fruit juice but also grated skin or chopped into small pieces is used, and the flavor of this skin is also excellent. Sashimi of lean fish is especially recommended for fruit juice, but in Shimanto, it is used in various dishes such as sushi vinegar, tataki sauce, and ponzu vinegar combined with soy sauce. Bushukan is said to enhance the taste of the ingredients because of its elegant aroma and acidity, and recently it is also used in Western restaurants because it goes well with meat dishes. Bushukan is a very vital plant. All harvests from the end of August are done by hand, one by one. Freshly harvested bushukan can be eaten by cooking, making sushi, and enjoying the aroma. Yuzu is indispensable in daily life. Bushukan drink born from such a traditional food culture. It refreshes your mood. Divide it with about 6 times as much water, carbonated water, or hot water. You can enjoy about 3L of Bushukan drink with one bottle. Put it in beer and have a beer cocktail. For gin-based cocktails. Put it in whiskey. It adds a gorgeous aroma and color to various sakes.