This kabosu ponzu is made from 23% of the total kabosu juice. By using plenty of juice, you can feel the refreshing aroma and mellow acidity. The secret of its deliciousness is that it uses kabosu sparingly. You only need to do it once, so please try it. It's sure to be addictive. Key points of the product ✅ Luxury blend of 20% or more kabosu juice 　It is different from general ponzu vinegar and has an overwhelming juice feeling. The refreshing aroma and natural acidity of kabosu from Oita Prefecture complement the dishes. ✅ Valuing the taste of nature 　We use as little flavoring and unnecessary additives as possible, and we value the deliciousness of the ingredients themselves. ✅ Great as an all-purpose seasoning 　It is a versatile ponzu that can be used not only for hot pot dishes, but also for salads, grilled fish, cold yakko, dumpling sauce, etc. ✅ Safe and fresh with the use of locally produced kabosu 　We use kabosu purchased from reliable farmers. We are particular about freshness. 🥢 Recommended ways to enjoy 1. Classic! Sprinkle generously on hot pot dishes It goes well with hot pot, water cooking, shabu-shabu, etc., not only in winter but also in cold shabu in summer. The aroma of kabosu whets the appetite. 2. For cold yakko and salad dressing If you like, add a little sesame oil or olive oil for a refreshing and flavorful original dressing. 3. Grilled fish and fried chicken When sprinkled over grilled fish or fried chicken, it softens the greasy taste and gives it a refreshing aftertaste. The usual dishes are taken to the next level. 4. As it is in the sauce for dumplings If you use kabosupon vinegar as it is as a sauce instead of vinegar soy sauce, it will have a refreshing flavor with a sour taste. 5. Freshen up the steak with grated ponzu vinegar Combined with grated, it is perfect for fatty meat. It is also very useful as a Japanese-style steak sauce!