Our Kabosu essential oil is extracted exclusively from fresh, immature green fruit, harvested at peak potency just as in Japan’s Ōita Prefecture. To preserve the delicate chemistry of its volatile compounds, we employ SFME, a method that honors the fruit’s integrity and yields a highly nuanced oil.
 
This essential oil unfolds with a sharp citrus brightness, grounded by unmistakable notes of pine resin and crushed evergreen. It evokes the stillness of a forest at dawn, clean, woodsy, and quietly invigorating, without compromising the underlying citrus clarity that defines Kabosu.
 
Mild yet potent, Kabosu oil is prized in Japan for its soothing and restorative qualities, often diffused in homes and clinics to alleviate stress and promote restful sleep. Its tranquil aroma has earned it a place in traditional aromatherapy practices, revered as both a tonic for the nervous system and a gentle sedative for the senses.
 
FRUIT
Kabosu's main use is as a juice. The fruit contains its optimum juice at the end of September - October - beginning of November. It is green. The juice is acidic (around 6% citric acitride), well-balanced by a discreet sugar content (5° Brix), and is suitable as a condiment for grilled oily fish and autumn salads. The pine note is clearly present but not persistent, and the overall flavour is very present, even with just a little on seafood. Kabosu jelly goes well with sweet desserts.
 
Our fruit weighs between 100 and 150g and yields at least 25g of juice. You can also make ponzu for fish and rice, sorbets, and use it in drinks (water, beer, spirits, tea). Goes well with basil.
The fruit can be frozen.