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KISHIDA SHOKAI Sudachi Juice, Pure 100% Unsalted Citron Fruit Juice, 1.8L
KISHIDA SHOKAI Sudachi Juice, Pure 100% Unsalted Citron Fruit Juice, 1.8L
KISHIDA SHOKAI Sudachi Juice, Pure 100% Unsalted Citron Fruit Juice, 1.8L

KISHIDA SHOKAI Sudachi Juice, Pure 100% Unsalted Citron Fruit Juice, 1.8L

Kishida Shokai 岸田商会

$145.00

KISHIDA SHOKAI’s sudachi juice is made from 100% Japanese sudachi — a prized citrus native to Tokushima Prefecture. It has a bright, tangy flavour with notes of fresh lime and green herbs, traditionally used to season savoury dishes without overwhelming their natural taste.

This large-format 1.8L bottle is designed for professional kitchens, restaurants, bakeries, and drink developers. Free from added salt, preservatives, or flavourings, the juice provides an efficient, authentic way to integrate Japanese citrus into modern culinary applications.

Use & Application

  • Create ponzu, dipping sauces, and citrus marinades

  • Use as a finishing touch on sashimi, grilled meats, or mushrooms

  • Add to cocktails, mocktails, or sparkling water for clean citrus lift

  • Infuse into ganache, glazes, or fruit purées in pastry work

Sudachi vs. Yuzu
Sudachi is sharper and less floral than yuzu, with a greener, zestier character — perfect for dishes that benefit from focused citrus acidity.

  • 100% sudachi juice with no added salt or preservatives

  • Product of Japan (Tokushima Prefecture)

Gusta Supplies goes above and beyond to source specialty products for your gustatory enjoyment. Did you know? The stem "Gusta" is found in the word "gustation", which means the sense of taste. Gusta, as such, is literally the "root of taste". We know, shopping here, you must have a good taste!

Inventory Last Updated: May 04, 2025

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Useful Information

You will get to choose various shipping options at checkout. Please refer to our Ordering & Delivery page for detail.

Pick Up is free of charge at our cooking studio in Markham, Ontario. Please select the "Pick Up" option next to the shipping tab at check out.

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