The mouth is very refreshing, very floral, a beautiful acidity, a lot of length.Traditionally, the Japanese use this juice as a vinegar.The perfect pairings : it is suitable for many sweet and sour preparations, sorbets, ice creams, vinaigrettes in association with olive oil, in association with soy sauce and dashi broth for the making of ponzu seasoning, for the making of curd...Grilled fishes love it as well as cepalopods, scallops, oysters, cockles and clams...
