Organic yuzu fruit, grown in Tokushima prefecture, has a wonderful aroma and acidity that is not too overpowering. Mixed with apple cider vinegar, it balances perfectly, creating a harmony of acidity and sweetness paired with a citric and floral scent. It's perfect for adding flavour to a variety of dishes or for adding a zing to your favourite drinks.

Kamikatsu Town in Tokushima prefecture is home to some of the finest yuzu in Japan. A mountainous landscape with differentiating temperatures is perfect for growing yuzu, strengthening its fresh yuzu scent and taste. Even when combined with apple cider vinegar, the yuzu aroma and taste are still strong.

The complex flavour of the yuzu vinegar pairs well with many dishes in Japanese cuisine. Chefs like to use a splash of yuzu vinegar in sauces for fish to add acidity and elegance. Alternatively, lightly pour over fruit salads or fresh fruit to enhance their sweetness.