An orchard that handles the entire process of producing, processing, and selling the Arita mikan brand of mandarin oranges.
The Arita region of Wakayama Prefecture is said to be a region with a natural environment suitable for the cultivation of mandarin oranges,
Its history is said to be as old as 1574.

When one hears the word “mikan”, Ehime and Wakayama come to mind. Wakayama Prefecture, where Sowa Kajuen is located, is the largest producer of mikan in Japan. The “Arita Mikan” brand oranges grown at this orchard, which handles everything from production to processing and sales, are different in taste from any other oranges I have ever tasted.

No. 1 in the nation’s oranges production ranking

In the first year of Reiwa, the total mikan production harvested in Japan was approximately 750,000 tons. Wakayama Prefecture produced 150,000 tons, the most of any prefecture in Japan. Of these, Arita City in Wakayama Prefecture produced 80,000 tons, accounting for about 10% of the nation’s total production. The mandarin juice produced here is from Sowa Kajuen, which Hidetoshi Nakata praises as “completely different” from other juices he has tasted.

A History of Revival for Declining Tangerine Consumption

It is said that mandarin oranges have been grown in this area for more than 400 years. From the late 1965’s to the beginning of the 1950’s, about 3.6 million tons were produced nationwide. There were 5,000 mikan farmers in Arita. But later, as prices dropped due to overproduction and various citrus fruits were imported from overseas, production dropped rapidly, and now it is 700,000 to 800,000 tons. Currently, production is 700,000 to 800,000 tons, about 20% of what it was in its heyday,” says Shingo Akitake, chairman of Sowa Kajuen.

In 1979, during such a “difficult time for oranges,” seven progressive farmers in the region got together and established the “Sowa Kyosen Kumiai,” the predecessor of Sowa Kajuen. In 1979, seven progressive farmers in the region gathered to form the “Hayawa Kyosen Kumiai,” the predecessor of Sowa Kajuen. The result of this process was the superb mikan juice “Ajiichi-shibori” (now called “Aji Koishibori”).

When we first made it, we had a sales representative from a department store try it, and he said, ‘I’ve never had a juice like this. The first time we made this juice, we asked a sales representative at a department store to try it, and he said, ‘I’ve never had a juice like this, so let’s go with a strong price. I was skeptical that a juice that cost more than sake would sell, but after tasting and selling it, people kept buying it. At first, it caught fire in Tokyo, but gradually it began to sell well in the local market as well.

Delicious mandarin oranges using the latest technology

Sowa Kajuen has been flexibly adopting new technologies, such as a light-sensor fruit-sorting machine to ensure consistent quality, the introduction of the “Mardori method” for quick moisture and fertilizer management, new cultivation using a cloud system, and garden management using a drone. In addition to growing delicious oranges, the company has also been actively engaged in developing products that utilize its oranges in their full flavor. The company uses the “chopper-pulper method,” in which mandarin oranges are softened by steam and then peeled one by one by hand before being put through a backing machine, preserving the flavor in the processed products when you put them in your mouth.

There’s a reason it tastes so good

Normally, we make juice from fruit that is not for sale, but in our case, we select and squeeze only the best oranges, and that’s why it tastes the way it does. That’s why it tastes the way it does.

The straight juice made from 100% pulp of Arita mandarins grown in Wakayama Prefecture is “Arita mikan” itself. The juice is made from the pulp of Arita mandarin oranges grown in Wakayama Prefecture, and the juice is made from the pulp of the mandarin oranges themselves. The juice contains the nutritious fibers that have been broken up into small pieces through a three-stage process of pressing while the skin is being removed. The thick jelly made with 91% of the juice, without adding a drop of water, tastes as if you were eating the Arita mandarin directly, which explains why it is so popular.

It’s worth eating now

As the consumption of mandarin oranges has declined due to the diversification of food and changing tastes, Sowa Kajuen’s extensive lineup of oranges will be useful as souvenirs and gifts. Arita mandarins produced in this region are also expected to have various health benefits. For example, Arita mandarins, which fall under the category of Onshu mandarins, contain a component called β-cryptoxanthin, which has been reported to be effective in inhibiting cancer. Other benefits include the prevention of colds, anti-allergic effects, and improvement of skin quality due to the abundant vitamin C and other nutrients, all of which are worth picking up in these stressful times.

Front left and center: Ajiichi Jule (now renamed “Smooth Mikan Jule from Sowa Kajuen”)

Front row, right: Golden Jam (now renamed “Sowa Kajuen’s Smooth Mikan Jam”)

Middle row, left: Aji Koishibori 180ml

Middle row center: Aji Mellow Shibori 180ml　　　　　　　

Middle row right: Drinking Mikan 180ml　　　　　　　　　

Back row left: Mikapon 360ml　　　　　　　　　　

Back row right: Ofukuro Smoothie 170g

Good tasting oranges alone do not necessarily guarantee sales, but it is also true that if they do not taste good, people will not pick them up. We always make every effort to deliver the best taste of mikan. With this as our basic philosophy, we continue to take on the daily challenge of producing delicious mikans.

The post Mr. Shingo Akitake of “Sawa Kajuen”, the finest mandarin orange juice, just like drinking mandarin oranges first appeared on NIHONMONO.

Handmade salt plums

Within Kishu which is famous for plum production, Tanabe City, together with Minabe town, are large plum production areas. The area is described as ”seeming to have 100,000 plum trees which smell for 1000 miles.” During the blooming season, many people gather to enjoy gazing at the flowers.

”Nakamichi Farm” produces plums in Tanabe city, and not only cultivates plums but also manufactures salt pluThe plums used for salt plums are of course the highest quality Nanko-ume, produced at ”Nakamichi Farm”.

Nankou-ume has a great taste, and the texture is also very good, but there is a slight flaw. The fruit is so soft, it cannot be manufactured by machines. Therefore, salt plums from Nakamichi Farm is all handmade. As a result, they cannot be mass produced, but extra care is given to the salt plums as they make each one by hand.

The appetizing taste of “grilled plums”

Another popular product at ”Nakamichi Farm” is the grilled plum.
By using charcoal, another specialty of Kishu, the plums are grilled slowly and thoroughly, bringing out the matured and ripened taste.
The brown grilled plum has the perfect mix of acidity, sweetness and roasted aroma.
The collaboration of Nanko-ume and charcoal is possible only in Kishu.

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One of the first western style lighthouses in Japan

The Shiono Cape is at the south most point of the Kii Peninsula. The Pacific Ocean spreads beyond this cape which is located at the southernmost location of Honshu. At Shiono Cape, there is a lighthouse which shines brightly under the warm Kii sun. ”Shiono Cape Lighthouse” is beautiful and white, made of stone, and is considered to be one of the 50 most beautiful lighthouses in Japan. In 1866, at the end of the Bakufu era, Japan committed to building 8 lighthouses all over Japan under the ”Tax revision treaty” (Edo Treaty) which they signed with the US, England, France and Holland. ”Shiono Cape Lighthouse” was one of these. It is one of the first western style lighthouses built in Japan.

It was a key point for maritime traffic.

The lighthouse was completed in 1870, 4 years after the treaty was signed, but it took a while longer for it to be properly lit up. This is because the British ship that was carrying the machine for the lighthouse sank in the East China Sea. The area has been a strategic point within the marine transportation route since the old days, and is a difficult area for ships to cross because of turbulent winds and rapid currents. However, lighting could not be delayed just because the carrier ship sank. They quickly imported a head lamp of a steam locomotive from the US, and used that instead for 3 years. It has been 140 years since it’s completion. Shiono Cape is shining a guiding light for ships and boats which cross the ocean even today.
It was late afternoon before the sunset when Nakata arrived at the cape.
”From Okinawa, we have finally reached the south most area of Honshu.”
It was a moment for Nakata and his entourage to revel in the journey that brought them to Wakayama.

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Making “sake” in “peaceful times”

”Heiwa Shuzo” was founded in 1928. There is a reason why the word ”peace” is in the company name.
Ever since its foundation, Heiwa Shuzo was popular for fine ”sake” making, but after World War II began, they were forced to close the shop temporarily. Even after the war ended, they were not able to secure the necessary license to reopen for business.
The second generation brew master, Yasumasa Yamamoto, made a speech to the diet, pleading for permission to resume ”sake” brewing. In the speech, he spoke about how difficult it was to have to close the brewery because of the war, and how he strongly yearned for making ”sake” after the war, in the ”peaceful times”. Many people were struck with his passion, and he was finally able to get permission to resume business.
That is why he put the word ”peace” into the name of his newly reopened company.

Brewing the flavors of Wakayama

Things did not go smoothly after the reopening. For a long time, they had to keep their business small and survive as an ”okeuri” brewery (small brewers who sell ”sake” to large manufacturers.). But they did not give up on their passion. When Japan entered the Heisei era, the taste of their ”sake” finally received recognition. The driving force of their business was being ”local”.

While Wakayama prefecture is known for fruit, it is not known for rice production. More than half of their agricultural products are fruits, and rice paddies account for a very small portion of the entire agricultural land. But Mizonokuchi, where Heiwa Shuzo is located, had a tradition of rice cultivation. So the brewery was able to place importance on using rice and yeast produced within the prefecture.

At Heiwa Shuzo, they currently produce ”Yamada Nishiki” brand rice within their own rice field. They also hold seasonal events such as manual rice sapling planting or reaping in appreciation to the local community. Many children and adults gather from the local community for the events, filling the rice fields with laughter.

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A plum utopia during the blossom season

Whether it is salt plums or plum wine, Kisha Nanko-ume makes the best Japanese plum products. Nanko-ume originated in Minabe city where Gekkou Farm is located. Plum cultivation has been prosperous in the area for a very long time. During the Meiji era, larger than average sized plums were discovered, which came to be known as Nanko-ume.

At Gekkou Farm in Minabe city, they have been making only plums for 85 years.
The 2.8 hectares plum orchard located on the top of a hill is covered with white flowers every February. The flowers look down over the ocean, and the aroma of blooming plum blossoms from 600 plum trees creates a plum utopia.

Protecting the ecosystem

The orchard is placed on the hill overlooking the ocean not just for scenic reasons. By building the orchard on a hill, it allows water to drain, and the air is drier, making the trees healthier.

Because of their belief that ”by maintaining the ecosystem, the trees will be protected from pests and disease”, Gekkou Farm does not use weed killers either. If a good balance is maintained between the soil and grass, and the insects and plum trees, healthy plums grow with minimal agricultural chemicals. At Gekkou Farm, thick and soft Nanko-ume are made within the cycle of nature.

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One of the three oldest hot springs “Nanki Shirahama Hot Spring”

There is a golden roofed castle which stands out along Tanabe Bay near Nanki Shirahama airport, located in the west of Wakayama prefecture. The castle-like building which catches visitors by surprise, is ”Nanki Shirahama Hot Springs, Hotel Kawakyu.
Nanki Shirahama Hot Springs has a long history, and is counted as one of the three oldest hot springs in Japan. In old literatures such as Nihon-shoki (the oldest chronicles of Japan), or in the records of the culture and geography of this prefecture, the hot spring is recorded as ”Muro no yu”. This is an indication that is has flourished as a hot spring resort from the old ages, and developed as one of the most prominent marine resorts in western Japan.
The characteristic of ”Nanki Shirahama Hot Spring, Hotel Kawakyu” is the dream-like atmosphere. The lobby has an arch shaped ceiling covered with gold, and the contrast of the blue columns built to look like marble and the monochromatic floors is quite beautiful. On the walls of the large bathing area with hot healing water, there are drawings of hermits and ancient Chinese poems wishing for ”eternal youth and longevity”.

Enjoy the escape from daily life

All of the guest rooms are suites, and the interior and fabrics are different for each room. There are also maisonette type suites which can accommodate two or even three generation families.
Guests can enjoy their meals at restaurants such as ”Main Dining & Grill, Furnace” and ”Restaurant Isola Bella” which look like they came from foreign countries. The restaurants serve meals which use plenty of fresh seasonal ingredients. Besides that, there are restaurants which serve ”kaiseki” dishes, a traditional Japanese meal served in courses; a Japanese food restaurant, and an eatery for late night snacks.
The hotel provides excellent service along with architectural and interior designs that are engaging. The hotel is like a world within your imagination where you can enjoy your trip to your heart’s content.

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Legendary charcoal making process from the Tang Dynasty brought by Kukai

”Binchotan” is known as high grade charcoal. Kishu is known as the ”home of charcoal” since about 70% of charcoal is made in Kishu. It is said that originally, the high grade charcoal ”binchotan”, got its name from ”Binchuya Chozaemon” which made charcoal in the Edo era.

During the Edo era, a large amount of Kishu ”binchotan” was shipped to Osaka and Edo. Its fire was strong and long lasting, so it was regarded as a first grade product. It is said that after a while, Kishu’s technology was transferred to Kochi and Miyazaki, which lead to the creation of Tosa and Hyuga ”binchotan”. Charcoal burning technology is said to have originally been brought to Japan from China by Kukai, who had studied in China. So it stands to reason that the charcoal in Kishu, which is Kukai’s home town, is of high quality.

We visited ”Kihachi Gama”, the studio belonging to Kihachi Hirota who is designated as a ”Kishu binchotan instructor and artisan” by Wakayama prefecture. Hirota was trained by his father from a young age, and has continued the traditional methods after becoming independent.

The importance of timing

”If you simply want to make regular charcoal, you only need 1 year of experience.” Hirota said. But if you want to make really good quality charcoal, ”even I need more experience.” he added. When struck together, ”authentic binchotan” makes a hard, metallic sound like a wooden clapper.
Many years of training and experience are required in order to make a ”genuine” product. The timing of when the charcoal is removed from the furnace is most important. Only experience and good instinct can determine this timing.
Hirota pays close attention to the furnace, and will remove the charcoal if he deems the timing to be right, regardless of whether it is day or night. This is because he is a true craftsman who has devoted his life to creating charcoal. This is where authentic ”binchotan” is created by a true craftsman.

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Belief derived from the depths of nature

From ancient times, Kumano was believed to be a sacred place where Gods went into hiding. It is a spiritual place where Shintoism and Buddhism coexist, after the two religions merged and nurtured various forms of worship. It is said that Kumano was originally written as ”Kuma No Tokoro” (Place of Kumano). Geographically, Kumano is located near Kyoto and Nara, however, there are more than 3600 mountain peaks in between, leading to the belief that it represented a spiritual ”land of the dead”.

The spread of Pure Land Buddhism and the boom in Kumano pilgrimages

Spiritual visits to Kumano became popular around the 11th century with the spread of ”Jodo Shinshu”, or the belief that one can go to heaven by reciting ”Namu Amida Butsu”. From the end of the Heian period to the beginning of the Kamakura period, it became almost like a competition for retired emperors to make a pilgrimage to Kumano. It is said that Emperor Shirakawa made an astounding 34 pilgrimages. The round trip from Kyoto to Kumano took about one month. Those starting a pilgrimage would purify themselves with water, refrain from eating any meat or fish, and leave for the voyage of penance. Since riding horseback would not be considered penance, it was customary for even retired emperors to travel on foot.

Kumano: From “Land of the Dead” to “Pure Land on Earth”

Kumano has three great shrines known as ”Kumano Sanzan”. After the Heian period when Jodo Shinshu spread, the Gods at ”Kumano Sanzan” were known as follows.

The main deity of the Hongu Taisha shrine, ”Ketsumiko no Ookami”, is considered to be Amitabha, and the shrine is considered to be ”the western paradise”. Kumano-Hayatama-Taisha shrine’s ”Kumano hayatamao no kami” is considered to be Bhaisajyaguru (buddha able to cure all ills), and the shrine is ”the eastern pure land”. At Nachi shrine which enshrines Otaki Fall of Nachi resides ”Kumano fusumi no kami” which is Buddha of Thousand Arms, and the shrine is considered to be ”the southern Mount Potalaka Pure Land”. This is how Kumano which was regarded as ”the land of the dead” became to be regarded as the pure land on earth.

”Purified land on earth” registered as a World Heritage

In July 2004, the so called Kumano old road was registered as a World Heritage Site as ”spiritual place and pilgrimage road of the Kii mountains”. In Kumano, one would be cleansed of impurities, to be reborn.
From the ancient times of Heian, people walked the road seeking salvage. The same road welcomes us now quietly and peacefully.

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Inkstones loved calligraphers

Long time ago, travelers who visited Kumano on pilgrimage all brought back Nachi Blackstone as proof of their voyage. This stone is a mineral produced in Kamikawa, Kumano city. When polished, it is a shiny jet black, giving off a beautiful wet sheen which cannot be seen in other precious stones.
Currently, Nachi Blackstone is not only used for gardens, it is also sold in molded form such as ”go” pieces or ornaments called Nachi black hand-polished ”kogei”. The most famous of them all is the inkstone or ”suzuri”.
The high quality and hardness of the stone has the ideal ”grinding texture” that is sought by calligraphers.

The difference is obvious with the first experience

”Yamaguchi Kohodo” is a well established store which makes inkstones for the royal family. According to Koho Yamaguchi, the second generation president, stores which makes authentic products always allow customers to try it. Once they grind the inkstone, the difference is obvious, he told us.

Nakata tried grinding for himself, and also learned about the basics of making inkstones. He also made a key holder using Nachi Blackstone with his name ”Hidetoshi” as proof of his pilgrimage to Kumano, just like the people of the past.
Strangely, grinding the inkstone is calming, and the Nachi Blackstone inkstones made by Yamaguchi are all quite beautiful. Perhaps this is the opportunity to take up calligraphy, one of the basic skills that was practiced in the old days.

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Enjoying a unique hot spring

Steam rises endlessly from the ”Oto River”, a branch of the Kumano River. ”Kawahara Hot Spring” is a unique hot spring where hot spring gushes when the riverbed is dug. ”Kawayu Hot Spring Fujiya” faces ”Oto River”. The baths in the inn include a partially outdoor bath, a marble bath, Kishu podocarpus bath, and a private bath which can be enjoyed in privacy. （Private bath is available by reservation only. 3,150 yen for 45 minutes.）

Enjoy the Sennin-buro bath for a limited time only

During November to February, the flow of the ”Oto River” is blocked by gravel, and people can enjoy natural hot springs in the river. It is called ”the hermit bath”. It is open from 6:30 in the morning to 10 at night. The bath cannot be used when it is raining. While it is possible to use the ”outdoor bath at the river bed” during March to October, it is dependent on the amount of water and the temperature.
The status of ”the hermit bath” is updated daily on the hotel’s website.

Japanese style inn nestled in the nature of Kumano

All the guest rooms face the Oto River, so guests can enjoy the nature of Kumano. There are three ”Kumano modern rooms” which are created based on different images of Kumano, such as earth, bamboo and tree respectively. Kumano cedar is used for the floor and parts of the ceiling, creating a space where the nature of Kumano blends in harmony with the modern interior.

There are free shuttle buses from the inn to Kumano Old Road (Hosshinmon Oji, Fushiogami Oji). If you are going on a pilgrimage to ”Kumano Sanzan”, you should definitely visit the secret hot spring of Kumano.

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