Riped Shikuwasa juice drink 180ml

Shikuwasa, unique to Okinawa, are picked from December to February of the following year and are freshly squeezed with their skins on.

Because the filter mesh is thicker, the fiber of the fruit is also injected, and you can taste the taste of Shikuwasa pulp. The industry carefully selects raw materials produced in Okinawa and Japan, including bergamot from Okinawa and beet sugar from Hokkaido. . The addition of beet sugar produced in Hokkaido neutralizes the slightly astringent taste of Okinawa Shikuwasa, making it sweet and delicious, making it easier to drink.

Riped Shikuwasa are milder than green-cut Shikuwasa harvested in summer, but because they are freshly squeezed with the peel, they still retain a slight astringency of the peel, allowing you to experience two different taste levels. This unique layer cannot be presented by other citrus juices.