The Golden Village of Yuzu

Yuzu used to take 18 years to mature. As a reult the Yuzu market was not stable. Therefore, more than commercial use, families would grow Yuzu on their own property for their own use. Each family would plant 23 Yuzu trees. Thanks to the Kito Yuzu Research Association, the time to bear fruit was reduced to only 3-5 years. This resulted in stable production and the Yuzu grown in Kito being sold all over Japan. Thanks to the Kito Yuzu Research Association’s efforts, Kito Yuzu was the first Yuzu to be consistently distributed around Japan. Nowadays, most Yuzu in circulation are Kito Yuzu, though some are sold under other names; , Hon Yuzu or Kito-kei. In acknowledgement of the result of all efforts made, Kito Yuzu was awarded the “Asahi agricultural award” and Kito Yuzu officially became the best Yuzu in Japan in name and in substance. In 2017, received the authorization of the indication (GI) protection system geographical than Ministry of Agriculture, Forestry and Fisheries, and it was admitted that Terroir (climate) of Kito was land most suitable for cultivation of Yuzu.

Even though we have a fruitful environment we have also developed greenhouses so that we can supply Yuzu all year round.To avoid rotting, the temperature of the greenhouses is kept at 30 degrees with fans for evaporation, so that the Yuzu shrivels just a little. This technique allows the Yuzu to last longer. We established this technique for long term storability by using both high and low temperatures. Even now we use this technique as it provides a high quality of fruit. Although we mainly produce Kito Yuzu we are always researching new ways to make better Yuzu. The evaporation level is around 3-6%. To keep the Yuzu fresh for a long time the storage rooms are set at a low temperature. The raw materials of Yuzu are processed to highlight their characteristics, we cooperate with each other in the field to strengthen, organize and share information so that we can keep developing valuable products. These activities lead to the stability of the price of Yuzu and Yuzu materials. Therefore, farmers gain motivation which contributes to the revitalization of the region. It has been half a century since the Kito Yuzu Research Association was established. During this period we have been producing “top quality” Kito Yuzu by cooperating with various associations, and making full use of various techniques of development.In 1987, we held the first nationwide Yuzu summit and tried to popularize Yuzu throughout the Japan. The Kito Yuzu Research Association is adapting to the times and showing the potential of Kito Yuzu to the world by working hard every day in order to respond to the consumers’ needs to serve “the world’s best Yuzu”.