All the mandarin oranges used in their 100% pure juice are produced in Wakayama Prefecture.
Taking advantage of Wakayama's mountainous terrain, mandarin oranges are grown in terraced fields on the slopes.
These terraced fields allow for good drainage, and the sun and the sea breeze from the Kuroshio Current reach the entire mandarin orange tree evenly, resulting in the cultivation of delicious, sweet mandarin oranges.
Since its founding in 1897, Ito Farm has been a driving force behind the mandarin orange industry in Arita, a major mandarin orange producing region.
They make juice using only the best parts of the juicy mandarin oranges grown in Arita's climate and organic fertilizer. 

The most common methods for producing mandarin orange juice are the "in-line method," which squeezes the whole fruit with the skin, and the "chopper-pulper method," which peels off only the skin and squeezes the thin inner skin. These methods are efficient and cost-effective, but the juice contains the astringency and oiliness of the skin, which leaves a heavy, peculiar taste in the mouth. We
want people to enjoy the original deliciousness of mandarin oranges. With this in mind, Ito Farm uses a unique method in which the citrus fruit is cut in half, placed on a bowl-shaped machine, and gently pressed from above with another bowl to squeeze the juice, so that the components of the citrus fruit's skin and inner skin are not included in the juice. Only the pulp part inside is squeezed, so you can enjoy the original taste and flavor of the citrus fruit, and the resulting juice is strong-tasting but refreshing to drink.
This method has a very low juice extraction rate, and while the juice extraction rate is over 50% with the general method, the juice extraction rate is only about 30% with Ito Farm's method. In the case of Unshu mandarins, it takes about 30 mandarins to make one 750ml of juice.
Please enjoy the authentic taste that can be achieved by using only the truly delicious parts of the mandarins.