The green balls are shipped from around September and continue to be in stock from the end of September to early October (please enjoy the yuzu pepper at this time). 

After that, the color changes from marble to yellow-green to yellow by mid-October, and by the end of October the fruit is still hard even though it is still yellow. In November, as the temperature drops, the fruit ripens rapidly and begins to release its aroma. The squeezing of yuzu juice also starts around that time.

yuzu balls are green in the early harvest season, turn marbled and yellow-green in October, and then ripen to yellow as the winter solstice approaches. The change in color with the cold is a natural law that cannot be controlled by humans.

This aromatic fruit tastes like a hybrid of lemon and lime, with a hint of bitterness and a floral sweetness for balance. Kochi is one of Japan's largest producers of yuzu by volume, and it is the signature fruit of the region, grown in Kochi for over 160 years.