Grown on south-facing terraced fields and nourished with 100% natural fertilisers, the citrus fruits from Ito Farm benefit from optimal sunlight, developing a particularly juicy and flavoursome flesh.
True to strict artisanal standards, the house forbids any use of concentrated juice, colourants, additives or preservatives, using only the first pressing — hand-pressed — which reveals the full fragrance and original freshness of the fruit: yuzu, mikan, amanatsu, sudachi, daidai or lemon.
For its yuzu juice, Ito has developed a unique pressing method: each fruit is cut into two hemispheres and then gently pressed between two hemispherical moulds to extract only the pulp, without mixing in the skins. This meticulous process preserves aromatic purity, prevents any bitterness and maintains the integrity of the fruit, whose skin remains intact after extraction. The juice is immediately chilled to preserve all its nutritional qualities.
While industrial techniques aim for a high yield (40 to 45%), the Ito method, deliberately limited to around 30%, prioritises absolute quality over quantity. It produces a 100% pure juice — lighter, intensely refreshing, with no added sugar or other additions — an authentic expression of exceptional artisanal expertise.
