Asahi Soft Drinks Co., Ltd.

Yuzu (Citrus junos) is a Japanese citrus with a distinctive aromatic profile. Kōchi prefecture is Japan's largest producer. The peel yields essential oil dominated by d-limonene, while aqueous extracts carry flavonoids and citric acid. Used in fragrance, bath products, and skin-conditioning toners.

Matcha is stone-ground tea powder made from shade-grown tencha green tea leaves. Japan's traditional production centers are Uji (Kyoto), Nishio (Aichi), and Shizuoka. Uji matcha is a protected geographical indication (GI). Nishio no Matcha was previously a GI but its registration was withdrawn in February 2020 and it is now protected as a Regional Collective Trademark. Export demand has grown sharply since the 2010s.

GABA is a non-protein amino acid produced commercially in Japan by lactic-acid bacterial fermentation or chemical synthesis. Japan is a global leader in functional-food applications of GABA, with thousands of FFC notifications citing stress reduction, sleep quality, and blood-pressure support.

Premium Japanese citrus hybrid (Shiranui cultivar of Kiyomi × Ponkan) commercially branded as 'Dekopon' under cooperative trademark. Distinguished by the protruding bump (deko) at the stem, intense sweetness (Brix 13+), low acidity, and easy-peel rind. Kumamoto, Ehime, Wakayama, and Hiroshima are the principal commercial producers. The 'Dekopon' brand requires Brix ≥13 and acidity ≤1.0% for cooperative-trademark use. Substantial premium fresh-fruit export to Asian markets and increasingly the US.

Spring water filtered through Mt. Fuji's volcanic basalt aquifer — a 50-100 year underground filtration cycle that produces water with characteristically high silica content (40-100 mg/L vs typical ~10 mg/L) and low contaminant load. The Fujinomiya, Oshino-Hakkai, and Yamanashi aquifer points produce commercial spring water for both retail bottling and B2B beverage / cosmetic ingredient supply. Distinct from existing Muroto deep-sea-water entry. Used in premium bottled-water retail, sake brewing, and increasingly cosmetic moisturising lines positioning around the silica content.

Premium Japanese hybrid grape (Kyoho cultivar developed 1937 in Shizuoka) — Yamanashi Prefecture is the leading commercial producer. Distinguished by exceptionally large fruit size (~14g per berry vs ~5g for Concord), intense sweetness (Brix 18-20), and a thick black-purple skin rich in anthocyanin. Used as a premium gift fruit, in juice for premium beverage retail, and increasingly as feedstock for resveratrol / anthocyanin functional ingredients. Distinct from existing yamabudo (wild Japanese grape) entry.