Company

Since our launch of Pokka Lemon in 1957, we have engaged in product development appropriate to the changing times, by promoting new uses for lemons and introducing variations in beverage container sizes, and we have continued to enjoy the support of our many customers for many years.
In 2001, we launched Chelate Lemon, a beverage containing fruit juice equivalent to that of one lemon* and which allows customers to experience the value of lemons. Our launch of this product has created new products and product demands.
Through these products and others, we will contribute to the well-being of our customers by expanding the overall demand for lemons by sharing information on the health benefits of lemons and proposing how and where lemons can be used.

* Contains fruit juice of one lemon, where the amount of fruit juice per lemon is approximately 30 ml

At Pokka Sapporo, we utilize ideas and ingredients to develop unique, unprecedented products, and work hard to generate new demand in the beverage market.
We provide our customers with the excitement of delicious taste while cherishing the nature of Pokka Sapporo, through products such as Kagabo Roasted Tea, made using domestic ingredients, as well as our long-selling brand, Pokka Coffee.

We first launched canned soup in 1980, and in 1981 we made a full-scale entry into the soup market with powdered instant soup.
Since then, we have generated unique ideas and original flavors, to increase the number of Western-style soup variations and became the first company to add corn kernels to our soup. Moreover, we have sold a variety of soup products while conducting research into granulation technologies* and unique ingredients.
With our main brand of Jikkuri Kotokoto, which is a rich and filling soup that makes the most of the natural flavors of its ingredients, we are providing products that meet the needs of diversifying dietary and customer needs.

* This is a process for creating soup in which the powder dissolves smoothly when hot water is poured on it. The process involves creating gaps of air in the powder so that lumping does not occur, and then binding the grains together to create granules.