The Golden Village of Yuzu

Features of Kito Yuzu


The characteristics of Kito Yuzu

Kito Yuzu’s characteristics of aromal and sourness can’t be seen in other strands of the Yuzu citrus fruit.
The reason we can produce Yuzu with a strong aroma is due to the height above sea level. Yuzu are planted 300-500 meters above sea level in the basin between mountains. Also we have a lot of rainfall.
(The Kito Area holds the record for the highest annual rainfall in Shikoku and the highest short-term rainfall nationally.)

soil temperature is minus 10 degrees and the summer soil temperature is over 40 degrees.
Because of these polarized temperatures, it is possible for Kito Yuzu to have such a strong fragrance, thick skin and sour taste.


One of the most distinguishing features of Yuzu is its citrus fragrance. Moreover, the refreshing citrus flavor and fragrance of Yuzu is one of the internationally recognized aromas of Japan, (along with Sakura and Maccha).
In recent years, a lot of fragrant products using essential oils found in the skin of the Yuzu citrus fruit have been developed. Other than the fruit itself, leaves, branches and petals also contain essential oils that produce this fragrance. Due to a high demand from the cosmetics and pharmaceutical industry, product development related to perfume and fragrances are in progress.

Fruit Juice

Just as the scent of Yuzu suggests, the acidity of Yuzu fruit juice is also very high, and is outstanding among citrus flavors. Both the skin and the fruit juice are excellent sources of nutrition; especially rich in calcium, vitamins, and contain many other nutritional ingredients.


The tree features large sharp thorns. Large thorns pierce the Yuzu fruit and strong winds blow them into the thorns often causing scratches. But it is said that the thorns are essential to the scent and flavor of the Kito Yuzu and removing them would change the quality.

Cold Resistance

Yuzu is said to have a strong resistance to the cold compared to other citrus fruits, however there is a limit to the latitude it can take.
Kamaishi City, Iwate, is N39° 16’ On the Pacific Ocean side of Japan and Sakata city, Yamagata is N43°46’ on the Japan Sea side. These two cities are the most northern places possible to grow Kito Yuzu.
These two cities are on the same latitude as Menton, the place which produces Menton Lemons, 43° 46’ in France and the island of Corsica N41°55’. This area is suitable for cultivating Kito Yuzu.

Our Policy

Using Specially Cultivated Kito Yuzu

All products of the Golden Village are made according to the special guidelines of the ministry of agriculture, forestry and fisheries.
During plantation, we don’t use any chemicals.

Traditinal ‘Hand-made’ Methods

Within 24 hours of harvesting we squeeze the juice from the Kito Yuzu by hand. The Juice will become less sour and sweeter with time. To deliver the original fresh Yuzu scent and sourness to your table we have to wash gently and squeeze the fruit by hand.

The Golden Village of Yuzu

About the Kito Area

Kito Yuzu was born in the Kito Area, a place abundant in nature featuring the Naka River and the second highest mountain in western Japan, Mt Tsurugi, a.k.a. the Tibet of Japan.

Features of Kito Yuzu

The Asahi Agricultural Award was given to the best Yuzu in Japan, Kito Yuzu. Most of the Yuzu trees used in Japan are Kito Yuzu trees. For many years, Kito Yuzu has been loved and sought after by high-class Japanese restaurants due to its charming rich aroma and delicious sour taste.

Our Vision

In autumn, the village is filled with the golden color of Kito Yuzu. It’s a beautiful scene… the Tibet of Shikoku. There you can see a sky full of stars. We would like to share this beauty with the people of the world.