Savor Kabosu Liqueur This August: Celebrating the Peak of Kabosu Season

August: The Season of Kabosu

Kabosu, a citrus fruit with a subtle sweetness but a pronounced tartness and fragrance, plays a key role in enhancing the flavors of many dishes. It is widely used in processed products like ponzu and juices. The fruit is smooth and green, with distinctive outer skin and pale yellow flesh rich in juice. Each fruit contains about 20 seeds.

Kabosu is believed to have originated in the Himalayas and was brought to Japan from China during the Edo period. Initially, it was used for medicinal purposes. The name "kabosu" is thought to derive from the practice during the Edo period of using its peels to repel mosquitoes.

Cultivation of kabosu flourished when a physician from the Genroku era brought seedlings from Kyoto to Oita, Japan.

Peak Season

The peak season for kabosu is from August to the end of September, when the fresh "roji kabosu" is available in stores. From October to February, "chuzo kabosu"—harvested in season and stored under refrigeration—is also available. Late summer, from August to September, is when kabosu's aroma and flavor are at their most vibrant and enticing.

Kabosu in Oita

Oita Prefecture produces over 95% of all kabosu, making it a signature specialty of the region. Kabosu is an essential ingredient in Oita's cuisine and beverages and is approximately three times the size of sudachi. This citrus fruit from the Rutaceae family is celebrated for its refined sourness and aroma. Kabosu is harvested while still green, at its most fragrant and flavorful stage.

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Oimatsu Brewery's Kabosu Liqueur

Oimatsu Brewery, a well-known producer in Oita, offers a unique kabosu liqueur that captures the essence of this distinctive citrus fruit. The liqueur is crafted using only locally sourced kabosu, ensuring a genuine taste of Oita's regional specialty. This liqueur emphasizes kabosu's tartness, offering a bright and refreshing flavor profile.