Sudachi juice is reminiscent of lime or lime, the power and more, with great freshness and peppery notes in the end.

Well-known citrus fruits in Japan called "Mikan", these "unshiu Mikan" are all of Arida variety and are grown in terraced fields well exposed to the sun.

This orange, originally from Shizuoka, is particularly sweet and appreciated for its rich scent and its low tasty acidity, very palatable.

Hassaku is the supposed hybrid of a grapefruit (Citrus Maxima) and a mandarin tree Satsuma (Citrus Unshiu).

Amanatsu (variant of the Natsu-Mikan bud declared in 1950), pale orange citrus with crispy pulp, is appreciated for its delicate bitterness.

Shiranui is a hybrid of 3 citrus varieties (citrus unshiu, citrus sinensis and citrus reticulata). It is widely cultivated on the hillsides of Wakayama Prefecture, in the open field, then harvested from March to April.

Harumi citrus fruit is a hybrid of Kiyomi orange and ponkan mandarin. It is characterized mainly by a very sweet flesh and a very weak acidity.

The Daidai is a small orange, fruit of a tree from the bitter orange family. Tastefully, its bitter, acidic and powerful taste is close to bergamot, and is perfect for making condiments and marmalades.

Jabara citrus is closely related to Yuzu citrus. It is very reputed in Wakayama for its concentration in narirutin flavonoid, a natural chemical compound with the recognized properties of relieving the effects of pollen allergies.

Iyokan citrus bark is not damaged during the pressing of the fruit and keeps all its essential oils.

The bark of the pomelo is not damaged during the pressing of the fruit and keeps all its essential oils.

Main ingredients used to make this juice are red shiso and ume plum, issued from local organic farming.