Iyokan citrus fruit is extremely popular in Japan. Its bark, quite thick, peels easily.

Sanbokan citrus fruit is a hybrid most frequently classified in the lemon family.

Sambaisu vinegar is very popular with Japanese chefs.

Definitely the ultimate yuzu juice. This nectar that we offer is 100% natural !

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.

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.

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

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.

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

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

This juice is unique: only the pulp was squeezed and so there is no bitterness. Combining the acid notes of grapefruit and green mandarine with the sweetness of unshiu mikan, yuzu adds a new dimension to the citrus fruits we find in Europe.

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