Misty

[Gin Base] - Singapore Sling Raffles Style, Tom Collins, Alaska, Emerald Cooler, Gin Fizz, Gin Ricky, Martini, Gimlet, White Lady, Gin Lime, Negroni, Gin Buck [Vodka Base] - Cosmopolitan, Sex on the Beach, Bloody Mary, Bloody Caesar, Vodka Ricky, Gulf Stream, Snow Country, Kamikaze, Balarika, Sea Breeze, Moscow Mule, Freshly Squeezed! Salty Dog [Rum Base] - Mojito, Fresh Piña Colada, Mai Tai, Boston Cooler, Millionaire, Skydiving, Cuba Libre, Daiquiri, X.Y.Z., Frozen Daiquiri [Tequila Base] - Frozen Margarita, Mexico Fizz, Margarita, Tequila Sunrise, Tequila Sunset, Matador, Ice Breaker, Slow Tequila [Local Spirits Base] - Caipirinha [Whisky Base] - Mint Julep, New York Manhattan, Rusty Nail, Godfather, California Lemonade [Brandy Base] - Horse's Neck, Sidecar, Alexander, Between the Sheets, French Connection, Jack Rose [Liqueur Base] - Amaretto and Lemon on the Rocks Cocktail, Violet Fizz, Apricot Cooler, Darjeeling Cooler, Charlie Chaplin, Grasshopper, Cocoa Fizz, Fuzzy Navel, Valencia, China Blue, Spumoni, Kahlúa Milk, Campari Soda [Champagne & Wine Base] - Mimosa, French 75 - Diamond Fizz, Kir Royale, Wine Cooler, American Lemonade, Kir, Adonis [Beer Base] - Red Eye, Shandy, Gaff

・Guinness・Hoegaarden White・Heartland

【Speyside】・Glenlivet 12 Year・Glenfiddich 12 Year・Macallan 12 Year・Glenallachie 12 Year・Balvenie 12 Year・Macallan 18 Year【Highland】・Royal Lochnagar 12 Year・Glenmorangie 10 Year・Tomatin 12 Year・Edra Dour 10 Year・Clutha 14 Year・Glendronach 12 Year【Islay】・Laphroaig 10 Year・Ardbeg 10 Year・Caol Ila 12 Year・Kilchoman Machir Bay・Lagavulin 16 Year・Bowmore 15 Year【Campbeltown】・Springbank 10 Year・Longrow【Islands】・Talisker 10 Year・Highland Park 12 Year・Arran Malt 10 Year

[Blended Scotch Whisky] - Johnnie Walker Black, Dewar's 12 Year, Old Parr 12 Year, Chivas Regal 18 Year, Ballantine's 17 Year, Royal Household [Irish Whiskey] - Jameson 12 Year, Black Bush [Japanese Whisky] - Hibiki, Yamazaki, Hakushu [Bourbon Whiskey] - Maker's Mark Red Top, Four Roses Black, Old Grand-Dad 114, Woodford Reserve, Wild Turkey 12 Year, I.W. Harper 12 Year, Blanton's, Booker's [Tennessee Whiskey] - Jack Daniel's Black, Gentleman Jack [Canadian Whisky] - Canadian Club Black

・Jean Fillioux Tres Vieille de la Man XO Pale & Dry Courvoisier XO・Remy Martin XO・Hennessy V.S.O.P・Hennessy XO・Martell Cordon Bleu・Paul Giraud Tres Rare・Tesseron LOT 60

【Champagne】・Moët & Chandon Brut・Veuve Clicquot Yellow Label・Bollinger Special Cuvée・Ruinart Blanc de Blancs・Perrier-Jouët Belle Époque・Krug Grande Cuvée【White Wine】・Clarendelle Blanc (Bordeaux)・Calera Central Coast Chardonnay (USA)・Cloudy Bay Sauvignon Blanc (NZ)・Chablis Premier Cru / Louis Latour (Bourgogne)・Chablis Grand Cru Bougros William Fevre (Bourgogne)・Aile d'Argent (Bourgogne)【Red Wine】・Clarendelle Rouge (Bordeaux)・Château Mouton Cadet (Bordeaux)・Château Lagrange (Bordeaux)・Château Calon-Ségur (Bordeaux)・Leroy Bourgogne Rouge (Bourgogne)・Louis Latour Château Corton Grancey (Bourgogne)・Gigondas de Haute Garrigue (Rhone)・Brunello di Montalcino・Castello di Gabbiano (Italy)・J. Pinot Noir (USA)・Shafer Merlot (USA)・Viña Errazuriz Cabernet Sauvignon (Chile)・Montes Alpha M (Chile)・D'Arenberg Dead Arm Shiraz (Australia)

Birthstone: Garnet | Fruit: Pomegranate. This fruit martini, which is very popular among women, is made by carefully mashing plenty of fresh pomegranate in a Boston shaker and shaking it with a rare French gin. The sweet and sour oriental flavor of fresh pomegranate perfectly matches the exotic aroma of the French gin. It is said that the estrogen contained in pomegranates activates female hormones, making this cocktail especially recommended for women!

Birthstone: Amethyst. Fruit: Kannon Mountain Lemon from Kinokawa City, Wakayama Prefecture. This domestic lemon is in season during winter. Domestic lemons are free from preservatives and wax, making them safe to eat, including the skin. Among them, the A-grade lemon 'Taoyaka' cultivated by the Kannon Mountain Fruit Garden in Wakayama Prefecture is grown without pesticides for more than 60 days before harvest, and the selection of harvested lemons is done by hand without using machines. This is the highest quality domestic lemon, which has been presented to the Imperial Family for 15 years and is also used in dietary therapy.

Birthstone: Bloodstone. Fruit: Blood Orange from Uwajima, Ehime Prefecture. The 'Blood Orange' is an orange native to Italy, named for its red flesh. While imported blood orange juice is common in Japan, fresh ones are extremely rare, and domestically produced 'Blood Oranges' are very scarce. Due to recent global warming, the Nanyo region of Ehime Prefecture has acquired favorable conditions for cultivating 'Blood Oranges' that are considered better than those in Italy, the country of origin. Among them, Uwajima, blessed by the sun and the ria coast, aims to become the first significant production area for 'Blood Oranges' in Japan.

Birthstone: Diamond. Fruit: Sakura. The cherry blossom, classified as a deciduous tree in the Rosaceae family, is deeply familiar to the Japanese as a flower symbolizing spring. Not only is April, the cherry blossom blooming season, the beginning of the Japanese fiscal year, but many schools also have cherry trees planted, making it a flower that colors significant life transitions. The beauty of full bloom, as well as the fleeting and pure nature of the petals falling, has been cherished since ancient times, making it a special flower for the Japanese. Additionally, in Japan, cherry blossoms have long been used not only for their fruit but also for pickling the flowers and leaves for use in food and other products.

Birthstone: Emerald. Fruit: Emerald Melon from Yasu Town, Kochi Prefecture. The 'Emerald Melon' is a high-end brand melon produced in Yasu Town, Konan City, Kochi Prefecture. The name 'Emerald Melon' comes from its first appearance in the market in May 1992, named after the emerald, which is the birthstone for May. Additionally, the Pacific Ocean facing Yasu Town reflects sunlight, shining in a beautiful emerald color, which also inspired the name 'Emerald Melon.' The 'Emerald Melon' is produced by maximizing the benefits of its rich natural environment while incorporating cutting-edge technology in cultivation methods, soil, and watering, ensuring thorough quality control. Moreover, it is the highest quality melon, as only one fruit is produced from a single seedling.

[Birthstone] Pearl (True Pearl) [Fruit] Lychee from Miyazaki Prefecture ◆ The fruit that even Yang Guifei loved dearly is lychee. Many people have only eaten frozen ones, but during this season, you can enjoy fresh lychee! We combined fresh lychee with fresh grapefruit and lightly Boston-shaken it with crushed ice. The exotic aroma of lychee and the refreshing acidity of grapefruit will refresh your mood. Moreover, lychee is a fruit with high antioxidant effects (anti-aging) and has skin-beautifying benefits!

[Birthstone] Ruby [Fruit] Domestic Blueberries (Nagano Prefecture, Tokyo, Yamagata Prefecture, etc.) ◆ Have you ever eaten domestic blueberries? Domestic blueberries reach their peak season in summer. Unlike imported blueberries that are available year-round, domestic blueberries do not contain preservatives and can be safely eaten with the skin. Moreover, many of the blueberries grown in Japan are produced without pesticides and are organically cultivated, with each fully ripe berry carefully harvested by hand. Domestic fully ripe blueberries are characterized by their beautiful indigo color and large size. Once you taste one, you can fully experience the rich flavor of blueberries that cannot be found in imported varieties, with juicy sweet juice and refreshing acidity spreading throughout your mouth. The largest production of blueberries in Japan comes from Nagano Prefecture, followed by Ibaraki Prefecture, Gunma Prefecture, and Tokyo. The cultivation of blueberries has spread across the country, and with the health boom, the demand for domestic blueberries is increasing more and more.

[Birthstone] Peridot [Fruit] Shizuoka Prefecture Crown Melon ◆ Shizuoka Prefecture's 'Crown Melon' is praised nationwide and worldwide. It is regarded as the pinnacle of the high-end melon, known as the musk melon, and only those that meet strict selection criteria for shape, sugar content, size, etc., can bear the name 'Crown Melon' and are affixed with a crown mark seal. The region centered around Fukuroi City in Shizuoka Prefecture boasts a favorable natural environment with a warm climate and some of the longest sunshine hours in the world, as well as advanced cultivation techniques such as computer-controlled glass greenhouses and isolated beds grown on raised cultivation floors. Moreover, the cultivation method involves harvesting only one melon from a single tree, and the ultimate melon is created through the love and care of producers who can be considered artisans, nurturing each one with great attention. The beautiful net-like pattern resembling a work of art, the rich aroma, the overflowing juice, and the smooth, juicy texture astonish people around the world. The 'Crown Melon' is truly the world's finest melon.

[Birthstone] Sapphire [Fruit] Okinawa Prefecture Grown Shikuwasa ◆ 'Shikuwasa' is a citrus fruit representative of Okinawa Prefecture. 'Shikuwasa' originally grows wild mainly in the northern part of Okinawa Prefecture and has been cherished in Okinawan households for a long time, used for making juice, squeezing into dishes, and adding to awamori (Okinawan sake). Although 'Shikuwasa' was primarily consumed locally, its health benefits have been featured on television and in newspapers, turning it into a Cinderella story fruit that became famous nationwide. The lime-colored 'Shikuwasa' that we are familiar with is harvested from late August to September, and its refreshing aroma and unique wild sourness make it a perfect fruit for hot summer days. In addition to its tropical image, 'Shikuwasa' is favored for its refreshing flavor and is widely used in summer limited drinks and desserts.

[Birthstone] Opal [Fruit] Chiba Prefecture Grown Toyo Suika ◆ A pear that evokes the arrival of autumn. When it comes to pears, one can't help but think of the mascot 'Funassyi' from Funabashi City in Chiba Prefecture, which boasts the highest cultivation area, harvest volume, and production value of pears in Japan. Chiba Prefecture, surrounded by the sea on three sides, has a warm climate and well-drained volcanic ash soil, making it an ideal location for pear cultivation. Additionally, being close to the major consumer area of the metropolitan region allows for the quick delivery of fresh, tree-ripened pears to consumers, contributing to the popularity of Chiba-grown pears. Among them, the 'Toyo Suika,' which is in season in early autumn, is a popular variety alongside the 'Kousui' pear. As the name 'Toyo Suika' suggests, it has even more juice than the Kousui pear, with a rich flavor and a moderate acidity. The sweet and juicy juice that overflows from its soft flesh is a blissful fruit that heals the fatigue of summer.

[Birthstone] Topaz [Fruit] Yuzu from Kochi Prefecture ◆ 'Yuzu' is a citrus fruit native to China, which was already introduced to Japan during the Asuka and Nara periods. In Japan, there is a custom of taking a 'yuzu bath' on the winter solstice, making it a citrus fruit closely tied to traditional Japanese lifestyle. Kochi Prefecture is the top producer of 'yuzu' in Japan, known for its exquisite taste and aroma. In this cocktail, we serve a 'winter' style mojito by shaking fresh 'yuzu' and peppermint in a Boston shaker with white rum. The refined taste and aroma of 'yuzu', along with the refreshing quality of peppermint, will refresh both your mood and your health.

Birthstone: Turquoise. Fruits: Ehime Prefecture Green Kiwi & Gold Kiwi. When we think of kiwi fruit, we often imagine imported fruits from countries like New Zealand, but in fact, domestically grown kiwi fruit is in season during the winter months. Domestic kiwi fruit is juicy, with a good balance of sweetness and acidity, and is characterized by its robust flavor. Particularly, Ehime Prefecture has a warm climate that is suitable for kiwi cultivation, boasting the highest production volume in Japan. In this cocktail, we carefully mash the Ehime Prefecture 'Green Kiwi' and 'Gold Kiwi' in a mixing glass with a pestle, combine it with champagne, and serve it as a luxurious champagne cocktail filled with fruit pulp. The abundant juice and refreshing acidity of the Ehime Prefecture kiwi fruit pair well with champagne, creating a simple yet sophisticated champagne cocktail.

'Tochiotome' is a strawberry that was born in Tochigi Prefecture, the strawberry kingdom with the highest production in Japan. Tochigi Prefecture has rich nature, fertile land, and climatic features such as long winter sunshine hours and significant temperature differences, making it suitable for strawberry cultivation. 'Tochiotome' is characterized by its large size, averaging around 15g, good shelf life, and strong sweetness with little acidity.

'Hyuganatsu' is a fruit that represents the spring of the tropical Miyazaki Prefecture. 'Hyuganatsu' was accidentally discovered in a private house in Miyazaki City during the Edo period, and its original species remains a mystery. It is now believed to be a mutation of yuzu due to its unique aroma and flavor. It has a refreshing scent similar to yuzu, and its flesh has a sweet and refreshing taste reminiscent of a combination of grapefruit and yuzu. The white pith between the skin and the flesh is also sweet, and eating it together with the flesh allows you to enjoy a unique flavor not found in other citrus fruits. Nowadays, it is also known by other names such as Konatsu and New Summer Orange, and is loved in various regions, but only the fruit from Miyazaki Prefecture can be called 'Hyuganatsu.'

The golden fruit 'loquat' that Nagasaki Prefecture proudly boasts. The representative of Nagasaki's 'loquat' is the 'Mogi loquat', which is in season during spring. The name comes from the fact that seeds were brought from China during the Edo period, and cultivation began in the Mogi area. The fruit of the 'Mogi loquat' is delicate and greatly affected by weather conditions, so each one is carefully bagged and nurtured by the producers. The plump, golden fruit is characterized by its juicy and refined sweetness, making it a highly popular luxury fruit of early summer. Nagasaki Prefecture is located at the westernmost tip of Japan, and its warm climate surrounded by the sea provides an ideal environment for loquat cultivation, making it the largest loquat producing area in Japan.

Yomogi" is a perennial herb in the Asteraceae family. It is a familiar Japanese herb that has been used since ancient times to make grass cakes and mugwort dumplings. It is said that the word "mugwort" is written "zenmoetsusa" (meaning "good sprouting grass") and "yomogi" (meaning "mugwort") because it appears early in spring when buds of plants sprout and sprouts all over the mountains and fields with vigorous reproductive power, making it a powerful herb with a great life force. The edible buds are the young shoots, and the best time to harvest them is in spring, from March to May.

'Soramame' is one of the beloved flavors of early summer. The name is said to derive from the fact that the pods grow facing the sky. It is also sometimes written as 'Soramame' or 'Tenmame'. It is considered one of the oldest agricultural products in the world, having been cultivated in Egypt for over 4000 years, with 'soramame' even discovered in the pyramids. It was introduced to Japan during the Nara period. Currently, taking advantage of the warm climate and sandy soil, Kagoshima Prefecture boasts the highest shipment volume of 'soramame' in the country. Among them, the 'soramame' from Ibusuki was recognized as a 'Kagoshima Brand' in May 1998, representing the highest standards of quality and safety.

The 'Iyo Orange' is the second most produced citrus fruit in Japan, following the Satsuma mandarin. It is characterized by its soft flesh, juicy and sweet juice, and a unique refreshing aroma along with its orange-colored skin. It is a native species of Japan, originating in Yamaguchi Prefecture, but now over 80% is produced in Ehime Prefecture. The name 'Iyo Orange' was given in 1930 (Showa 5) in reference to Iyo Province (the former name of Ehime Prefecture).

The 'Passion Fruit' is a tropical fruit native to South America. Its name comes from the shape of the flower's stamens and pistils, which resemble the figure of Christ on the cross, hence it was named 'passion' (which signifies both passion and the suffering of Christ). The characteristic of 'Passion Fruit' is its rich tropical aroma and the unique jelly-like texture with a burst of flavor. Its sweet and sour exotic taste is addictive and makes it a captivating fruit that you can't resist once you try it. In Japan, it has been introduced since the Meiji era and is primarily cultivated in subtropical regions such as Okinawa Prefecture and the Amami Islands in Kagoshima Prefecture.

Kumamoto Prefecture boasts the largest cultivation area and production volume of watermelons in Japan, thanks to its basin climate with significant temperature differences and abundant sunlight. Moreover, the distinctive red flesh of the watermelon has become the brand color of 'Hi no Kuni Kumamoto.' The 'mini watermelon' is smaller than regular watermelons but is extremely sweet, with a sugar content of over 13 degrees, and its thin skin is packed with juicy flesh. When cut in half with a knife, the refreshing scent of watermelon spreads all around, and the beautiful bright red flesh overflows with juicy nectar.

The 'Peach Pineapple', known as the 'phantom pineapple', is an extremely rare pineapple that is only cultivated in the northern part of Okinawa, specifically on Ishigaki Island and Iriomote Island. There are very few producing farms, and the harvest period is limited. The 'Peach Pineapple' is officially a variety of pineapple native to Okinawa called 'Soft Touch', which was registered as a variety in 1999. It is commonly referred to as 'Peach Pineapple' due to its unusual peach-like aroma, and its flesh is a pale milky white, similar to that of a white peach. It is also called 'Milk Pineapple' because of its beautiful white flesh. With its mysterious peach-like fragrance, the flesh is sweet and soft, with little acidity, and even the core can be eaten, making it a pineapple that is currently trending in TV and magazines.

'Tankan' is a citrus fruit beloved as the 'tropical mandarin.' It is a hybrid of Ponkan and navel orange, believed to have originated in China. This subtropical citrus was introduced to Japan around 1900, starting with the southwestern islands, including Amami Oshima. Today, the Satsunan Islands, such as Yakushima, Tanegashima, and Amami Oshima, with their warm climate, well-drained soil, and temperature differences between day and night, are ideal for cultivating tankan, making Kagoshima Prefecture the top producer in both cultivation area and harvest volume in Japan. Tankan is larger than the standard mandarin, characterized by its deep orange appearance. Inside its slightly thick skin, the flesh is packed tightly, and when you take a bite, a strong orange aroma and refreshing juice burst forth. With an astonishingly rich sweetness and a unique, earthy depth, tankan is truly a tropical mandarin from the south.

Have you heard of the 'Shonan Gold,' a fruit said to be a phantom? 'Shonan Gold' is a citrus variety developed in Kanagawa Prefecture, named after the region of Shonan. It took an astonishing 12 years to create 'Shonan Gold,' which is a hybrid of the golden orange (Ougonkan) harvested in western Kanagawa and the Satsuma mikan, with shipments starting in 2006. Today, the warm city of Odawara, overlooking Sagami Bay, is the main production area, and it has also been selected as part of Kanagawa Prefecture's agricultural product selection system known as the 'Kanagawa Brand.' The 'Shonan Gold' is still a rare fruit that is difficult to obtain even within Kanagawa Prefecture. The reason it is called a phantom is that while Satsuma mikan bear fruit in three years from seedlings, 'Shonan Gold' takes five years. Moreover, it alternates between good and poor harvests every other year, making stable production challenging, which contributes to its high rarity value. 'Shonan Gold' is slightly smaller than Satsuma mikan, characterized by its vibrant lemon color and refreshing aroma reminiscent of summer oranges. At first glance, its lemon-like appearance and scent may give the impression of strong acidity, but 'Shonan Gold' actually has a sufficient sweetness of around 12 degrees Brix. When cut in half with a knife, an astonishing amount of juice drips out, and its rich flavor and depth, reminiscent of a quartet of grapefruit, New Summer oranges, mikan, and yuzu, offer a taste experience of a new dimension, making anyone who eats it break into a smile due to its deliciousness. 'Shonan Gold,' a proud fruit of Kanagawa Prefecture, offers a truly 'phantom taste' that cannot be experienced with other citrus fruits.

Fukuoka Prefecture is famous as a production area for strawberries. It ranks second in the country for both the area of strawberry cultivation and production volume, making it a major production region. Among them, the 'Amaou', known as the king of strawberries, is a brand of strawberry cultivated only in Fukuoka Prefecture. It was developed over a long period of six years and registered as a variety in 2005. The friendly name 'Amaou' combines the initials of 'Akai' (red), 'Marui' (round), 'Ooki' (large), and 'Umai' (delicious), and it is said to have been named with the hope of becoming the king of sweet strawberries. Today, 'Amaou' is the most popular and well-known among the many strawberry varieties. A single bite releases a refreshing and juicy juice, filling the mouth with a refined sweetness and rich aroma. Its large, beautiful deep red appearance makes it a prized gift, truly deserving of the title 'king of strawberries.'

The 'Senshu Water Eggplant' is a vegetable that Osaka Prefecture proudly boasts to the nation. You might be surprised to hear that there is a cocktail made with eggplant!? However, the 'Senshu Water Eggplant' contains a large amount of moisture, and its fresh flesh, which has little bitterness, possesses a refined sweetness, making it a rare eggplant that can be eaten raw like a fruit. Osaka has long been known as 'the kitchen of the nation' since the Edo period, and its food culture has flourished, supported by many unique vegetables from Osaka. In particular, the 'Senshu Water Eggplant' from the southern part of Osaka, the Senshu region, has been cultivated exclusively in this area since the Edo period and is a specialty of Naniwa. It is said to be a high-quality vegetable that can only grow in the unique climate and soil of the Senshu region, nestled between Osaka Bay and the mountains. The 'Senshu Water Eggplant' is characterized by its plump, rounded egg shape, and its glossy, beautiful dark purple exterior. The skin is thin and soft, allowing it to be eaten whole, and when bitten into, an astonishingly juicy flesh bursts forth. The unique bitterness of eggplant is hardly felt, and the sweet flesh, which can reach a sugar content of nearly 10 degrees, has a texture that feels more like eating a fruit than a vegetable. The 'Senshu Water Eggplant' is truly a brand vegetable that represents Osaka in both name and reality, born from the 'kitchen of the nation.'

Miyazaki Prefecture boasts the high-end fruit of Japan, the Miyazaki fully ripe mango. Among them, 'Sun Egg' has become synonymous with fully ripe mangoes and is the highest quality variety. 'Sun Egg' accounts for only about 10% of the fully ripe mangoes from Miyazaki Prefecture. To be branded as 'Sun Egg' among Miyazaki fully ripe mangoes, it must meet strict selection criteria: a sugar content of 15 degrees or higher, a weight of 350 grams or more, and more than two-thirds of the skin must be tinged with red. The mangoes from Miyazaki Prefecture ripen on the tree, and only those that naturally fall are harvested using net bags. This unique harvesting method in Miyazaki Prefecture allows for the collection of mangoes in the most delicious tree-ripened state. When I inspected the mango farms in Miyazaki Prefecture, I was amazed to see beautifully red mangoes filling the greenhouse. What surprised me was that the mangoes were not yet placed in net bags during the inspection. It seems that if they are put into the net too early, the net's imprint will remain on the mangoes, so they are placed in the net bags just before natural dropping. Additionally, each mango is carefully suspended with a string, and to ensure they receive ample sunlight until fully ripe, they are adjusted multiple times. The task of adjusting alone is challenging, and with temperature control, soil management, moisture adjustment, and leaf selection, cultivating Miyazaki fully ripe mangoes is truly like nurturing a work of art. The carefully crafted 'Sun Egg' features a beautiful reddish fruit that resembles an embodiment of the sun. When held, its fresh and soft texture feels like human skin, conveying vitality and the affection of the producers. The sweet and sensual aroma, and when cut with a knife, an astonishing amount of juice drips out. The rich, melting texture of 'Sun Egg' and its unforgettable, rich, tropical flavor make it the ultimate mango.

'Echigo Hime' is a large strawberry that Niigata Prefecture can proudly present to the nation. 'Echigo Hime' is an original brand of strawberry developed over six years of breeding and research, officially registered as a variety in 1996. The charming name 'Echigo Hime' was inspired by the idea that it resembles a lovely and fresh princess from Niigata. Due to the low temperatures and limited sunlight during winter in Niigata, the period from flowering to harvest for 'Echigo Hime' is extended. Because it is cultivated with time and care, 'Echigo Hime' results in an exquisite strawberry with less acidity and rich sweetness. It becomes available just as other strawberry varieties are nearing the end of their season, making 'Echigo Hime' extremely precious. First-time viewers are often surprised by its large size, which is more than double that of regular strawberries, and its beautiful red appearance. When you take a bite, the soft flesh bursts with juicy, rich flavor, and the fragrant aroma of strawberries fills your mouth. Moreover, unlike many large strawberries, there is no hollow center, allowing you to enjoy the flavor all the way to the core. Truly, 'Echigo Hime' is a strawberry that impresses both visually and in taste. 'Echigo Hime' is the princess of the strawberry world born in Niigata Prefecture.

Konatsu, a fruit representing early summer in tropical Tosa, Kochi Prefecture. It is slightly larger than the typical Satsuma mandarin, with a vibrant lemon yellow appearance and a refreshing aroma reminiscent of yuzu. The flesh has a sweet and sour taste, similar to a combination of yuzu and grapefruit, with a refreshing quality. A characteristic of Konatsu is that the white skin between the peel and the flesh also has sweetness, allowing for a unique flavor that cannot be found in other citrus fruits when eaten together with the flesh. The name 'Konatsu' is a unique term used in Kochi Prefecture, while in Miyazaki Prefecture it is called 'Hyuganatsu', and in Shizuoka and Ehime Prefectures, it is referred to as 'New Summer Orange', making it a beloved fruit nationwide.

The high-end fruit 'cherry' that Yamagata Prefecture proudly boasts both nationally and internationally. Among them, 'Sato Nishiki' has become synonymous with 'cherry' as the finest variety. It was cultivated over 16 years by farmer Eisuke Sato in Higashine City, Yamagata Prefecture. The peak season for 'Sato Nishiki' is only two weeks from mid-June each year. It is a precious fruit that can only be tasted in early summer. The cultivation of 'Sato Nishiki' takes a whole year for just those two weeks. The fruit shines with a vibrant ruby color, and when held, it has a fresh texture reminiscent of human skin. When one is bitten into, an unexpected burst of juice flows from the small fruit, and its elegant and profound sweetness, along with a gentle and delicate acidity, astonishes many. Known as the 'living red jewel,' 'Sato Nishiki' is truly a work of art in the fruit world.

Have you ever eaten domestically grown papaya? Native to tropical America, papaya is said to be a difficult fruit to cultivate due to its sensitivity to temperature changes and its vulnerability to typhoons, as it grows high on trees. In Kiyotake Town, Miyazaki Prefecture, a unique technique is used to secure papaya trees, which can grow up to about 10 meters, with ropes, allowing the trunks to grow along the ground and enabling cultivation within greenhouses. The papayas harvested there are of the 'Sunrise Solo' variety. As the name suggests, they feature beautiful red flesh reminiscent of a sunrise. While imported papayas are harvested while still green, the 'Sunrise Solo' from Kiyotake Town is harvested fully ripe from the tree, resulting in high sugar content, richness, and a juicy, soft texture. Moreover, the papayas from Kiyotake Town are grown using a pest control method called 'natural enemy cultivation,' which does not use pesticides, making them safe and secure for both the environment and people.

Kyoto is geographically far from the sea, making it difficult to obtain seafood, so the focus of ingredients has been on vegetables. Additionally, as court cuisine and vegetarian cuisine developed, high-quality vegetables have been sought after since ancient times. This historical background gave rise to 'Kyoto Vegetables.' The unique temperature differences of the Kyoto basin, abundant underground water, and fertile land, along with the efforts of producers who adhere to traditional cultivation methods, have allowed 'Kyoto Vegetables' to be passed down through generations. Even today, 'Kyoto Vegetables' are cultivated without relying on pesticides, offering a unique flavor and the natural sweetness and depth of the vegetables compared to mass-produced varieties. Moreover, the beautifully colored 'Kyoto Vegetables' are rich in essential nutrients such as vitamins, minerals, and dietary fiber, which are very important for health. With the decision to register Japanese cuisine as a UNESCO Intangible Cultural Heritage, 'Kyoto Vegetables,' known as the essence of Kyoto cuisine, is gaining attention from around the world.

When it comes to Hokkaido's specialties, seafood, vegetables, and dairy products are well-known, but during the summer, a famous fruit that boasts pride from this northern land appears nationwide. That fruit is the 'Yubari Melon.' The 'Yubari Melon' is named after the production area of Yubari and is a very rare fruit in Japan that has been registered as a regional brand. The 'Yubari Melon' is characterized by its flesh, which is a reddish-orange color, and its extremely soft, juicy, and melt-in-your-mouth texture, making it a truly exquisite dessert. Above all, the charm of the 'Yubari Melon' lies in its strong musky aroma and unique flavor that is characteristic of melons. While some melons may lack flavor and aroma, leading to disappointment, with the 'Yubari Melon,' you can fully enjoy the presence of the melon! Nowadays, melons are available throughout the year, but the 'Yubari Melon' is only shipped during the short summer season. Therefore, its peak season is clear, and it is also valued as a gift during the summer in Hokkaido.

Plums" are in season in summer. Its refreshing sweetness and tartness make it a popular summer delicacy. The name "Sumomo" is derived from the Chinese character for "peach," which means "the fruit resembles a peach, but is more sour than a peach. There are many varieties of sumomo, and they can be broadly classified into Japanese sumomo, Western sumomo, and American sumomo. During the Meiji era (1868-1912), Japanese plums were brought to the U.S. and crossed with American plums, and then reimported during the Taisho era (1912-1926), after which they began to be cultivated throughout Japan. This historical background is the reason why the "Japanese plum" is called "plum" in English. Today, further breeding has progressed, and many varieties of plums with high sugar content and abundant juice are grown. Yamanashi Prefecture produces the largest amount of plums in Japan, followed by Nagano and Wakayama prefectures, and Yamagata Prefecture.

Peaches reach their peak season in summer. They are ranked number one among summer fruits favored by women and are also among the top three fruits loved by Japanese people, making them extremely popular. As the peach harvest approaches, one often sees on television a campaign lady known as 'Miss Peach,' dressed in a pink dress. This 'Peach PR Ambassador' is a representative of the women promoted by Fukushima Prefecture. Fukushima is a major production area, ranking second in the country for both peach cultivation area and production volume. Among its famous peach-producing regions, Date City is particularly well-known. It was the first place in Fukushima to start peach cultivation, and to this day, the quality and taste of its peaches are highly regarded, with peaches being presented to the Imperial Family every year. The representative peach grown in Date City is 'Akatsuki.' This variety, born in Fukushima Prefecture, is also the most produced peach in the region. The 'Akatsuki' from Date has a beautiful reddish exterior and emits a sweet aroma characteristic of peaches even before eating. It is so juicy that the juice drips down just from peeling, and its rich flesh and sweetness are unforgettable after just one bite. It is truly a top-quality peach worthy of the name 'Royal Peach.'

'Hebesu' is a citrus fruit specialty that Hyuga City in Miyazaki Prefecture takes pride in. The 'Hebesu' native to Hyuga City is about the size of a kabosu from Oita, yet it is surprisingly juicy, and its acidity is milder compared to the sudachi from Tokushima. Moreover, 'Hebesu' has a thin skin and almost no seeds, making it easy to squeeze, and it has long been valued in Miyazaki Prefecture as an excellent complement to drinks and dishes. The unique name 'Hebesu' is said to have originated from a man named Heibei who lived in present-day Hyuga City during the Edo period, who discovered it and named it 'Heibei vinegar (Hebesu)'. The peak season for 'Hebesu' is from August to September, and its refreshing aroma and sweet-sour taste rival that of kabosu and sudachi, making it a perfect citrus fruit for summer.

'Phantom Japanese Mint' known as 'Shinbimidori'. 'Shinbimidori' is an extremely rare Japanese mint (mint) that is only cultivated in Yakage Town, located in the southwestern part of Okayama Prefecture, with very few producing farmers and a limited harvest period. About 40 years ago, the southern part of Okayama Prefecture, where Yakage Town is located, was a major production area for Japanese mint. However, it declined as it lost its market to cheap imported mint and chemically synthesized menthol. It was believed that there were no cultivating farmers left in Yakage Town, and Japanese mint had completely disappeared. However, in 2010, a large number of wild mints were found growing along the riverbed in Yakage Town, and investigations revealed that they were descendants of the variety that had been cultivated in Yakage Town over 40 years ago. Efforts were made to revive its cultivation to make it a specialty product of Yakage Town, and it was trademarked under the name 'Shinbimidori'. The Japanese mint 'Shinbimidori' has a vibrant green color, and its leaves are 3 to 5 times larger than those of regular mint, which surprises first-time observers. Moreover, just bringing your nose close to it reveals a strong menthol aroma that further astonishes. The flavor not only has a sharp refreshing sensation but also leaves a unique sweetness in the aftertaste. The 'Shinbimidori' mint from Yakage Town, revived after more than 40 years, is a wonderful herb that Japan can be proud of.

In this cocktail, fresh 'Giant Grapes' from Nagano Prefecture are carefully juiced with a hand juicer, including the skin and seeds, and luxuriously mixed with champagne to create the 'Giant Grape Champagne Cocktail.' When making a cocktail with freshly squeezed fruit juice and champagne, if the fruit itself does not have a high sugar content, it can be overpowered by the acidity of the champagne, resulting in a blurred fruit flavor. The 'Giant Grapes' from Nagano Prefecture are characterized by their remarkable sweetness, with a sugar content of 18 degrees, making them rich and juicy, which pairs excellently with the acidity of the champagne. Additionally, their rich and elegant aroma harmonizes beautifully with the fruitiness of the champagne.

'Kyoho', praised as the 'king of grapes'. With its beautiful dark purple color and large size, its dignified taste and aroma truly make it worthy of being called a 'king'. 'Kyoho' is a grape native to Japan and is now the most widely cultivated grape variety in the country. The name 'Kyoho' is said to have been inspired by the majestic Mount Fuji visible from the agricultural research institute in Izu where it was developed. Nagano Prefecture is famous as a production area for 'Kyoho'. It is a major production area, ranking first in the country for both cultivation area and production volume of 'Kyoho'. The 'Kyoho' grapes shipped from September to October during the peak season are characterized by a sugar content of over 18%, with a rich sweetness. The grapes, densely packed in clusters, shine like jewels. The texture of the skin and flesh is exquisite; when you pop one in your mouth, the skin slips off smoothly, and the exquisite juice bursts forth from the flesh. The rich aroma and flavor soothe both the mind and body.

Have you ever seen a super large mango with a green color? The 'Okinawa Keets Mango' is a sensational mango with a rare green skin that can weigh up to 1 kg. Moreover, only about 5% of Okinawa's mango production is made up of 'Okinawa Keets Mango', and its harvest period is short, which is why it is referred to as the 'phantom mango'. The 'Okinawa Keets Mango' can be enjoyed from mid-August to mid-September. While its appearance is green, the flesh is a beautiful orange color with a sugar content of up to 20 degrees. The flesh has a firm texture and offers a wild flavor and rich depth compared to apple mangoes. This mango is unforgettable not only in appearance but also in taste once you have tried it.

This is a seasonal collaboration cocktail using 'Sudachi', a specialty product representing Tokushima Prefecture, and 'Kabosu', a specialty product representing Oita Prefecture. 'Sudachi' is about the size of a golf ball, weighing around 30 to 50 grams, and its peak season is from mid-August to October when the outdoor-grown fruit is available. Tokushima Prefecture produces over 90% of the 'Sudachi' in Japan. 'Sudachi' is a citrus fruit native to Tokushima, and its flower is designated as the flower of Tokushima Prefecture. 'Kabosu' is about the size of a tennis ball, weighing around 100 to 140 grams, and it also has its peak season from mid-August to October when the outdoor-grown fruit is available. Oita Prefecture also produces over 90% of the 'Kabosu' in Japan. Due to its rich aroma and mild acidity, it is highly valued as a flavor enhancer in various dishes. Both 'Sudachi' and 'Kabosu' are famous as excellent supporting ingredients in cooking, but they take center stage in cocktails during the autumn season.

When you think of edamame, you think of summer. The combination of boiled edamame and cold beer is the essence of summer. While fresh edamame is typically available only in summer, there are renowned production areas where edamame reaches its peak in the autumn months of September and October. One such area is Akita Prefecture. In Akita, autumn is the season for edamame, and autumn is the season for beer!? Edamame is produced throughout almost all of Akita Prefecture, and the shipping volume ranks among the top in the country. Among the many varieties, the original Akita variety 'Akita Kaori Goyou' is characterized by its five leaves (as opposed to the usual three leaves) and boasts an astonishingly rich aroma. Moreover, even after boiling, its flavor remains intact, and its rich sweetness and roasted taste make it impossible to stop eating once you start. In Akita Prefecture, producers, agricultural organizations, and the prefecture are united under the slogan 'Aim for the Best Edamame in Japan' to create delicious edamame. The edamame from Akita becomes sweeter and richer as autumn arrives and the temperature differences increase. Additionally, it is said that places with delicious rice have fertile and vibrant soil, and edamame grown in the same soil is also delicious. The autumn edamame cultivated in the unique and bountiful nature of Akita Prefecture is exquisite!

The sweet smell of simmering figs wafting from the neighborhood in the fall. The nostalgic aroma may make many people nostalgic. I, too, remember my grandmother in Yamagata who used to cook figs over a charcoal stove. Figs are written in Chinese characters as "figs without flowers," but that does not mean that they do not have flowers. When you cut a fig in half, the red bumps stuck inside are actually flowers. The sweet aroma of figs when they are boiled is the fragrance of the flowers. Kinokawa City in Wakayama Prefecture is famous for its figs. It is a major fig-producing area, boasting the No. 1 production volume in Japan by municipality. Ki no Kawashiro City was the first in Japan to specialize in figs, and grows safe and secure figs using a lot of organic fertilizers. The city also insists on "morning harvesting," starting at 4:00 a.m. to prevent figs from being damaged by the rising temperatures. Ki no Kawa figs ripen slowly on the tree and have a melting texture with the rich taste and sweetness of figs from the past.

Pumpkin is an essential ingredient for Halloween desserts and autumn sweets. Its fluffy texture and rustic sweetness make it perfect for cocktail ingredients. Among them, 'Manjiro Pumpkin' is characterized by its strong sweetness with a sugar content of over 20 degrees and its smooth flesh that contains a lot of moisture, making it the ideal pumpkin for cocktails. Unlike the usual pumpkin shape, it has an oval shape similar to a rugby ball, and Kumamoto Prefecture boasts the highest production volume in Japan. 'Manjiro Pumpkin' is also known as 'Sweet Pumpkin' and contains about three times the amount of β-carotene compared to regular pumpkins. Moreover, it has strong reproductive power and can be cultivated without the use of pesticides or chemical fertilizers, making it a pumpkin that is safe and secure for both the environment and people.

When it comes to fruits that represent autumn, persimmons are a standout. Their vibrant reddish-orange appearance is reminiscent of autumn leaves, showcasing a beautiful hue. Persimmons were introduced from Japan to Europe and America, and their scientific name, which is universally recognized, is 'kaki.' It is acknowledged that persimmons are a representative fruit of Japan on a global scale. Persimmons can be broadly categorized into sweet and astringent types. The representative variety of astringent persimmons is Hiratanenashi, which originates from Niigata Prefecture. In Niigata, it is called 'Okesa Persimmon,' a name derived from the folk song 'Sado Okesa' from the main production area, Sado Island. The Hamo district, located in the southwest of Sado Island, accounts for about 50% of the shipment volume of Niigata's 'Okesa Persimmons' and is highly regarded in the market for its superior quality. The 'Okesa Persimmons' from the Hamo district, which have been cultivated for about 80 years, are characterized by their plump, square shape and the fact that they are astringent yet seedless. The absence of seeds is considered one of the 'Seven Wonders of Echigo' and is also referred to as Hachin Persimmons. Through the process of astringency removal, they transform into a soft flesh that sweet persimmons lack, allowing one to enjoy a melt-in-the-mouth texture with a refined sweetness and refreshing juice. 'Okesa Persimmons' are truly the king of astringent persimmons, excelling in color, shape, and taste.

Do you know the fruit called 'Shinhime'? 'Shinhime' is a fruit that was accidentally discovered in Shinshika Town, Kumano City, Mie Prefecture, and was registered as a new citrus variety in 1997. Originally, it was found that this rare citrus was a natural hybrid of Tachibana and Satsuma mandarin, which Kumano City had designated as a natural monument. The fruit is small, about 3 cm in diameter, roughly the size of a 500 yen coin. It was named 'Shinhime' due to the name of the place where it was discovered, Shinshika Town, and its small, adorable appearance resembling a little princess. It belongs to the same group of fragrant citrus fruits as yuzu, sudachi, and shikuwasa, characterized by its strong acidity and unique refreshing aroma. Moreover, 'Shinhime' is rich in health-promoting components, leading to the development of a wide range of products such as drinks, ponzu sauce, dressings, and ice cream.

Azuki beans are essential ingredients for manju, yokan, zenzai, and ohagi. Azuki beans appear in the Kojiki and Nihon Shoki, and have been a beloved food for the Japanese people since ancient times. The red color of azuki beans is considered sacred by the Japanese, believed to possess mystical powers that ward off disasters and illnesses. This is why it is customary to serve red rice at celebrations and to include azuki beans in chimaki during the Tango no Sekku festival. Among the many azuki beans found across the country, the 'Noto Dainagon Azuki' from Ishikawa Prefecture is characterized by its particularly large grains and jewel-like vibrant red color. They maintain their large shape without breaking down when cooked, have soft skins, and possess excellent flavors and aromas, which is why they are highly regarded for their top-quality by long-established confectionery shops in Kanazawa, known for its sweets. The Noto region has a diatomaceous earth soil that is most suitable for azuki cultivation, and during the harvest season, the north winds blowing from the sea protect the beans from frost, creating a blessed natural environment for their growth. Moreover, 'Noto Dainagon Azuki' is carefully harvested by hand in a process called 'sayabori,' where ripe pods are selected and each bean is picked with care. As a result, only a few kilograms can be harvested in a day, and they undergo even stricter selection before being shipped. 'Noto Dainagon Azuki' is truly the highest quality azuki, nurtured by the unique climate and soil of the Noto region and the affection of its producers.

Strawberries are a classic choice for Christmas cakes and winter desserts. The vibrant red of the strawberries contrasts beautifully with the white that evokes images of snow, enhancing the winter mood. Tochigi Prefecture is famous for its strawberries, being the top producer in Japan in terms of both cultivation area and production volume. Among them, 'Tochiotome' is a strawberry variety registered in 1996, originating from Tochigi Prefecture. It is now cultivated throughout almost the entire prefecture and boasts the number one share in Japan among strawberry brands (varieties), truly making it a superstar of the strawberry world born in Tochigi. The prefecture's rich nature, fertile land, long winter daylight hours, and significant temperature differences create ideal conditions for strawberry cultivation. 'Tochiotome' has a shiny, vibrant red color and a charming heart shape. When you take a bite, an astonishing amount of juice bursts forth, with a refined and juicy sweetness and a gentle, delicate acidity that brings happiness not only to children but also to adults. From mid-November to early May each year, Tochigi Prefecture is enveloped in the delightful aroma of strawberries.

'La France' reaches its peak season in winter. With its noble aroma, melting texture, and rich sweetness, it truly deserves the title of the 'Queen of Pears.' Yamagata Prefecture is famous for producing 'La France.' It accounts for about 80% of the national production, making it a representative fruit of the 'Fruit Kingdom Yamagata.' Nowadays, 'La France' boasts the top market share as a brand (variety) of pears in Japan, but it once faced a fate of being discarded due to its rough appearance and the fact that freshly harvested fruits were as hard as stones. However, once it became known that after ripening, it transforms into an astonishingly elegant and meltingly delicious fruit, it quickly became the Cinderella story of the pear world, crowned as its queen.

Kumamoto Prefecture is one of Japan's leading agricultural regions, blessed with rich land, sea, and abundant underground water. In particular, agricultural products that evoke the 'red' of 'Hinokuni Kumamoto,' such as tomatoes, watermelons, and strawberries, are abundant, and the color red has become the brand color of Kumamoto Prefecture. This winter season, the famous agricultural product that Kumamoto Prefecture takes pride in nationwide is strawberries. Kumamoto Prefecture ranks third in the country for strawberry production, making it a major production area. Among them, Kumamoto's original variety 'Hinoshizuku' is a new strawberry variety registered in 2006 (Heisei 18). It features large, deep crimson fruits, is full of juice with a rich sweetness, and above all, it offers an astonishingly rich aroma, making it a wonderful strawberry.

'Kumquat' is a fruit from the citrus family that becomes popular during the winter season, often found in throat lozenges. It is believed to have been introduced to Japan from China as a medicinal fruit during the Edo period. Among the varieties of mandarin oranges, it is the smallest, and its golden appearance is what gave it the name 'kumquat.' It is said to be effective for cough relief and soothing throat pain, and has long been valued as a folk remedy for colds. Miyazaki Prefecture is famous for its production of 'kumquat.' Taking advantage of its warm winter climate and abundant sunlight, Miyazaki produces over 60% of the country's 'kumquat.' Among them, the top-grade 'Miyazaki Kumquat' known as 'Tamataregu Excellent' is a fully ripe 'kumquat' that meets strict standards of over 18 degrees Brix in sugar content and a diameter of over 33mm. Only those that pass these criteria can bear this brand name. 'Tamataregu Excellent' is extremely rare, accounting for only 2-3% of the total production, and is said to be the pinnacle of 'kumquat.' Its unique bitter and refreshing aroma, along with surprisingly sweet juice, changes the taste and concept of 'kumquat' as we know it. Incidentally, the name 'Tamataregu' comes from the fact that delicious 'kumquat' can only be produced by chance.

'Yuzu' is a citrus fruit native to China, which was already introduced to Japan during the Asuka and Nara periods. In Japan, there is a custom of taking a 'yuzu bath' on the winter solstice, making it a citrus fruit closely tied to traditional Japanese lifestyle. Kochi Prefecture is famous for its production of 'yuzu'. Kochi boasts the highest production volume and cultivation area of 'yuzu' in Japan, accounting for about 40% of the national share. Despite its warm climate, Kochi has many mountainous areas that provide moderate cold, where 'yuzu' has been cultivated since ancient times. The significant temperature difference between night and day in the mountainous climate enhances the fragrance of 'yuzu', making it even more delicious. The peak shipping season for 'yuzu' is from November to March. In the yuzu orchards spread across the well-drained slopes of Kochi's mountains, the abundant fruits of 'yuzu' shine in golden color before harvest.

Have you ever eaten domestically produced grapefruit? Grapefruit, which is said to be unsuitable for Japan's climate, was successfully cultivated over four years by Norio Kodama, the fifth generation of Kannon Mountain Fruit Garden in Wakayama Prefecture. He obtained scions from a grapefruit tree in the garden of a church in Takatsuki City, Osaka Prefecture. The name of this grapefruit, 'Santa Maria,' is derived from the church. It has not been treated with preservatives, anti-fungal agents like OPP or imazalil, nor has it undergone any wax treatment. As of the end of January, it is a pure domestically produced grapefruit that has been cultivated without pesticides for about 150 days.

Among the many varieties of strawberries, the 'Iberry' boasts an impressive size of over 80 grams per berry, making it a representative of large strawberries. Despite its large size, it also possesses a delicate flavor and rich aroma. Cultivation is difficult, and it is currently produced only by a very small number of growers, making it rare in the market. However, due to its unique texture and high quality, it is handled as a gift item in high-end fruit shops in urban areas.

'Setoka' is a new variety of mandarin orange registered in 1998. With its substantial weight, rich and deep sweetness, refreshing and juicy fruit juice, and fragrant orange aroma, it is referred to as the 'peak of citrus' and the 'queen of citrus.' Although 'Setoka' is rare due to its difficult cultivation and limited producers, it has gained popularity recently, being featured on television and in magazines. Currently, Ehime Prefecture, the top citrus kingdom in Japan, accounts for over 70% of the national production.

'Kiwi fruit' is often associated with imported fruits from countries like New Zealand, but in fact, domestically grown 'kiwi fruit' reaches its peak season during the winter months. Domestic 'kiwi fruit' is juicy, with a good balance of sweetness and acidity, characterized by a more natural flavor. Among the many production areas in Japan, Ehime Prefecture boasts the highest shipment volume and cultivation area, making it a major production area for 'kiwi fruit.' Known as the citrus kingdom, Ehime Prefecture's warm climate and soil suitable for mandarin orange cultivation are also ideal for growing 'kiwi fruit.' The recently popular yellow-fleshed 'gold kiwi' can only be cultivated in Ehime and Saga Prefectures in Japan. The 'kiwi fruit' from Ehime Prefecture is the only domestic fruit in winter that brings a tropical flavor.

Have you ever eaten a fruit called 'Atemoya'? 'Atemoya' is a very rare fruit created by crossbreeding Cherimoya, one of the world's three great fruits (Durian, Mangosteen, Cherimoya), with Shakutou (Buddha's hand). Due to its short harvest period and the difficulty of cultivation, it is treated as a luxury fruit in the market. 'Atemoya' has a light green color with small protrusions, giving it a cute heart-shaped appearance. Unlike its unique appearance, the flesh is a beautiful milky white with a sugar content of over 20 degrees. Its creamy texture and rich sweetness have earned it the nicknames 'natural ice cream' and 'ice cream on a tree.' This rare tropical fruit is unforgettable not only in appearance but also in taste. In Japan, Onna Village in Okinawa Prefecture has been designated as the production base for 'Atemoya.' Utilizing the warm climate unique to Okinawa, 'Atemoya' is cultivated to provide a precious tropical flavor during the winter season.

The characteristic bump that pops out is adorable, and the name 'Dekopon' is charming. 'Dekopon' is a high-end fruit born from the hybrid of Shiranui orange and Ponkan, and is referred to as the 'king of citrus fruits.' In fact, the name 'Dekopon' is a trademarked product name, and the official variety name is 'Shiranui.' Only those that meet the strict standards of having a sugar content of 13 degrees or higher and citric acid of 1.0% or lower can bear the brand name 'Dekopon.' Kumamoto Prefecture is famous as a production area for 'Dekopon.' With its warm climate and abundant sunlight, Kumamoto boasts the largest cultivation area and production volume of 'Dekopon' in the country. Incidentally, the variety name 'Shiranui' originates from Shiranui Town in Uto District, Kumamoto Prefecture, where cultivation first began. Kumamoto-produced 'Dekopon' has a unique appearance, is larger than regular mandarins and Shiranui oranges, and gives a sense of substantial weight just by looking at it. The skin is easy to peel, and the bag that wraps the flesh is very thin, allowing it to be eaten as is. There are almost no seeds. When you take a bite, the plump flesh releases an astonishing amount of juicy juice. With a rich sweetness of over 13 degrees and a soothing orange aroma, 'Dekopon' truly is the 'king of citrus fruits.'

Star fruit, as its name suggests, is a unique tropical fruit that, when sliced, forms a star shape. it's often seen as a decoration in desserts and fruit platters. star fruit is believed to be native to tropical asia, and its japanese name, gorenshi (gorenshi), refers to its pentagonal cross-section. okinawa prefecture, with its warm climate and humid soil, boasts the nation's largest star fruit cultivation area and production volume. despite its charming star-shaped appearance, star fruit is often associated with a sour and bitter taste, making it a fruit often used for decoration rather than for raw consumption. however, a superior okinawan variety of star fruit, which overturns this conventional image, was trademarked in 2013. the new brand, "churaboshi," is named after the okinawan dialect for "cute star" and expresses the hope that it will become the "star" of okinawan tropical fruits. in any case, "churaboshi" will be a real eye-opener for those who have had a negative impression of traditional "star fruit." with a crunchy texture and a slightly sweet and sour, juicy taste, it is almost as delicious as eating a japanese pear. it has almost no astringency and a refreshing, refined sweetness, so you can eat as much as you want. what's more, because it is an oblong oval, you can slice it into many star shapes of the same size. it is also perfect as a chaser for men who drink whiskey and other drinks, as it leaves the mouth feeling refreshed. "churaboshi" is truly a "star fruit" of "five-star" deliciousness.

'Lurekche', known as the 'phantom pear', is also referred to as the 'lady of Western pears' due to its elegant silhouette and rich sweet aroma. 'Lurekche' is a Western pear that was introduced to Niigata Prefecture from France in 1903. It is extremely rare due to its difficult cultivation, low production volume, and limited harvest period. 'Lurekche' undergoes a process called 'ripening' where it is left to rest for about 40 days after harvest, allowing it to emit a rich fragrance and transform into a sweet fruit that melts in your mouth. Additionally, during the ripening period, the fruit's skin changes from green to a vibrant bright yellow, which is a unique characteristic. The 'Lurekche' from Niigata Prefecture boasts the highest quality in the country, thanks to the abundant water of the Shinano River, fertile soil, and advanced cultivation techniques.