Dutch grown Sudachi.
Sudachi is a mutation of yuzu. Originally from Japan, but increasingly closer to home, from Spain. They are harvested green from September to October, but they are harvested yellow later in the year. In addition to a sour taste, they sometimes also have a spicy almost peppery undertone. Both the juice and the peel can be used.
Best kept in the fridge.
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€--,-- € --,--(--,-- Incl. tax)
Grown on our own farm. Averaging 3-4 centimeters in diameter. Juicy, aromatic, an acidic, ...
€ --,--(--,-- Incl. tax)
Yuzu, a Japanese citrus fruit popular in restaurants around the world, is now an intensely...
€ --,--(--,-- Incl. tax)
Pure ginjo sake from topbrewery Akishika, with an outspoken robust character. Full-body an...
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Grown on our own farm. Averaging 3-4 centimeters in diameter. Juicy, aromatic, an acidic, sharp, and tart flavor with herbal undertones and notes of cumin, dill, and white pepper. More information
Yuzu, a Japanese citrus fruit popular in restaurants around the world, is now an intensely refreshing sake drink. Slightly sweeter than the Yoigokochi Yuzu and yet a nice balance between sweetness and sourness. More information
Pure ginjo sake from topbrewery Akishika, with an outspoken robust character. Full-body andvery dry (SMV +16). Perfect accompaniment for fish. Drink at all temperatures. Store dark and cool. More information
