The Tamimaru lemon is a Meyer lemon from Higashino, Itami, and is said to be a wild hybrid between a lemon and an orange. It is one size larger than regular lemons, and is characterized by its high sugar content, low acidity, and high juice content.
Suitable for cooking and processing due to the thinness of its skin. The skin is not too bitter, so you can eat the lemon whole, and it has a pleasant aroma. Can be enjoyed for a long time, from around November when they are green to around February when they are fully ripe, but we recommend starting in December when they turn orange! (winter only)