Kabuchi or kapuchi, is a variety of small Japanese mandarin native and endemic to the islands of Kikaishima and Amami ( Kagoshima Prefecture ) north of Okinawa.
We harvest and extract our Kapuchi essential oil in early october when the fruit are green to coincide with Kabuchi Day in Motobu. The scent of Kapuchi has some similarities with our Shikuwasa essential oil but it stands strong as being richer more refreshing and has been described as promoting a sense of stilness.
Kapuchi have a terpene profile rich in fresh monoterpenes such as γ-terpinene, contributing to their sharp, green top-note character, vaporized Kabuchi essential oil and its active component, γ-terpinene, have sedative effects comparable with diazepam without inducing motor incoordination, which is a well-known side effect of diazepam.
FRUIT
It is not eaten as a fruit but used as a fresh acidic seasoning. The juice is bright and sharp, with a clean green citrus profile and a light tropical edge, used in very small quantities to lift dishes.
Freezing is used as a method of preservation outside its short availability window.
Fruit available Septeber to October.
Kapuchi essential oil (Citrus keraji)
Solvent-free | Sustainably harvested | 100% pure peel extract | Low-impact extraction method
Avis
We all have moments of anxiety and in those moments the diffusion Kabuchi essential oil slowly brings you a refreshing sense of contact with yourself, leading to a relaxing state.
Unique scent and very difficult to find as a high quality essential oil! Love it!!!