Based in Morioka City and Shiwa Town in Iwate Prefecture, “Sun Farm” Ltd. produces fruit trees and rice. Guided by the philosophy of “doing things differently,” President Satoshi Yoshida cultivates a wide variety of apples, including rare overseas varieties. The collection includes a staggering 140 varieties—it’s practically an apple museum.

“Sun Farm”: Committed to Iwate, Starting with “Soil Preparation”

Iwate Prefecture is a major apple-producing region, second only to Aomori and Nagano prefectures. Its history of apple cultivation predates that of Aomori and Nagano; apple cultivation is said to have begun in Morioka City in 1872.

　“Sun Farm” is an agricultural corporation based in Morioka City—which boasts the highest apple production volume in the prefecture—and the neighboring town of Shiwa to its south. The company grows apples and other fruit trees, as well as rice. It was founded by a family of farmers whose lineage has continued in this region for generations, and is currently led by Satoshi Yoshida, the 11th-generation head of the family.

Under the concept of “Iwate from Soil Preparation Onward,” the company practices circular agriculture using compost and oyster shells produced within Iwate Prefecture. Its apples and rice have earned “Special Cultivation” certification, which requires that pesticide use be kept to less than half that of conventional farming. The company also operates tourist farms where visitors can pick cherries and blueberries; people come from the local area, the Tokyo metropolitan area, and even overseas to enjoy the harvest experience.

140 Varieties of Cooking Apples, Curated by a Former Trading Company Employee

Mr. Yoshida is originally from Joetsu City in Niigata Prefecture. After graduating from the Faculty of Agriculture at Yamagata University, he joined a trading company specializing in aquaculture equipment. Following his marriage in 1995, he moved to Morioka City—the hometown of his wife, Mika—and joined Sun Farm, a business run by his father-in-law. Starting with no prior experience, he plunged into the world of agriculture and dedicated himself to mastering cultivation techniques, while also working to reform the business by launching initiatives such as a tourist fruit orchard and a direct-sales operation.

Among his initiatives, he has placed particular emphasis on cooking apples. He cultivates approximately 140 varieties, focusing primarily on rare varieties with a strong tart flavor. “In terms of the number of varieties we handle, I believe we’re probably number one in Japan,” Mr. Yoshida says with pride.

I’m a relative newcomer to apple farming. That’s exactly why I want to do things differently from everyone else.

Morioka City in Iwate Prefecture was one of the first places in Japan to introduce “dwarfing cultivation,” and the adoption rate there is over 90 percent. “Dwarfing cultivation” is a method in which fruit trees are grafted onto “dwarfing rootstocks”—which naturally suppress plant growth—and trained to grow at a low height. The benefits of this method include easier cultivation management and harvesting due to the trees’ compact size, as well as the ability to grow high-quality fruit because sunlight reaches every part of the tree.

Although the area has a long history of apple cultivation, the orchard was not growing apples when Mr. Yoshida began helping out there. “Our family has been farming for generations, but we didn’t start growing apples until 2009. Compared to our neighbors, we were latecomers,” says Mr. Yoshida. That is precisely why he says he makes a conscious effort to focus on “doing things that others aren’t doing.”

“The JA cooperatives in Iwate Prefecture handle 22 varieties of apples. Most apple farmers grow one of these 22 varieties, and the apples they grow are lumped together with those from other producers and distributed to the market. I felt that made it hard to stand out and wasn’t very interesting. So I decided to compete on a completely different playing field, and starting the following year—2010—I began expanding our variety selection.”

Most apples grown and distributed in Japan are sweet varieties meant for fresh consumption, such as Fuji and Jonagold. Mr. Yoshida decided to “go in the opposite direction” and focused on varieties with a strong tartness that are well-suited for cooking. He believed there was significant demand, particularly among restaurants, for cooking apples whose flavor is enhanced when heated. Therefore, he set his primary target audience as chefs and pastry chefs and visited restaurants and pastry shops across the country to understand their needs.

“As I spoke with various chefs, I came to realize that the characteristics required in apples differ depending on the intended dish or use—for example, apples that don’t release much moisture when baked, or those that break down easily when made into jam. So I started by searching for varieties suited to each specific need.”

The 140 varieties currently grown include classic British varieties such as “Bramley” and “Cox’s Orange Pippin,” as well as “Calville Blanc,” which originated in France. While the focus is on foreign varieties, they also handle rare domestic varieties such as “Moon Rouge,” which originated in Nagano Prefecture. In addition, they have set aside a portion of the orchard as a test plot where they trial-grow new varieties every year.

“Many of the countries of origin for these foreign varieties have drier climates with less rainfall than Japan. It’s difficult to grow them in Japan’s hot and humid climate, and there are some varieties we’ve had to give up on,” says Mr. Yoshida. Rather than trying to forcefully overcome the differences in the fruits’ characteristics through technical means, he explains, “We select and grow varieties that retain their unique characteristics and subtle nuances even when cultivated in Japan’s climate.”

Furthermore, the farm is reportedly working on breeding its own original varieties, which are derived from the foreign varieties they currently grow.

These apples are primarily supplied to restaurants and patisseries, including three-star restaurants and renowned hotels. The company’s reputation grew through word of mouth from chefs who actually used the apples on their menus, following a steady sales effort that began by visiting each establishment one by one. In addition, apples that do not meet standard specifications are sold wholesale as primary processed products—such as peeled, sliced, or grated apples—for commercial use. This helps San Farm reduce food waste and also helps its restaurant customers lower their labor costs. In addition, the company now sells directly to consumers through farm-to-consumer e-commerce sites such as Tabechoku.


“When we ship to organizations like JA, the distribution system makes it difficult for our rare varieties to be properly appreciated. But with direct sales, we can leverage our strength in handling a wide variety of apples to meet specific needs,” says Mr. Yoshida. The company enjoys strong trust from chefs and pastry chefs, and currently, 90 percent of Sun Farm’s sales come from direct transactions.

Furthermore, participating in the national “Hometown Revitalization Global Project” gave him a firsthand sense of the demand for Japanese apples overseas. Since then, by partnering with a fruit-specialized distribution company, he has experienced in-person sales at shopping centers in Thailand and appearances on TV shopping programs, allowing him to truly grasp the potential of Japanese apples in the global market.

“Red-fleshed varieties, such as ‘Beni no Yume,’ are particularly popular. While red-fleshed varieties from overseas tend to be astringent when eaten raw, people are delighted to find that Japanese ones are much easier to eat.”

Apple Picking in the City Center? A Collaboration with “Hobonichi”

Sun Farm’s efforts in growing a wide variety of crops also led to a collaboration with “Hobonichi,” a company headed by copywriter Shigesato Itoi.

The “Maybe It’s an Apple-Picking Exhibition,” held annually by “Hobonichi” since 2021, takes place at Shibuya PARCO and offers a simulated apple-picking experience. Sun Farm provides a variety of apple varieties for this event every year.


At the venue, a wide range of varieties—from sweet to tart, and varying in size and color—are on display. Visitors can choose and purchase their favorite apples from the selection and eat them right there.

“We have many varieties on display that you rarely see in supermarkets. Children often eat tart apples without batting an eye. Even when parents try to stop them by saying, ‘That’s sour,’ the kids will reply, ‘I like this one.’ I’d be happy if people could discover the many charms of apples without being bound by the preconception or standard that ‘sweet equals delicious,’” says Ms. Yoshida with a smile.

Addressing Climate Change and New Challenges

Sun Farm has earned the trust of chefs and pastry chefs across the country, including those at renowned restaurants and patisseries. While the farm’s operations appear to be going smoothly, there are challenges. Among them, adapting to climate change is a pressing concern.

“In recent years, both apples and cherries have been plagued by heat-related issues—such as softening fruit and poor color development—caused by extreme heat. Rising temperatures in early spring are also a problem. Flower bud development is progressing faster than usual, causing the timing of blooming to coincide with late-spring frosts. Cherry flower buds, in particular, are vulnerable to frost; if the flowers die from frost, the trees won’t bear fruit. To address this, we’ve installed anti-frost fans and, on days when a cold snap is expected, we use the ‘burning method’—lighting fires to warm the entire orchard.”

Even if these efforts prevent spring frost damage, a prolonged heatwave in the summer is highly likely to cause heat stress. If global warming continues at this rate, cherry and apple yields will likely decline in the future. Anticipating this, Mr. Yoshida has reportedly begun cultivating heat-tolerant fruits such as peaches and nectarines.

I want to prove that “farming is profitable” and pass this on to the next generation.

“Farming is a process of trial and error,” says Mr. Yoshida. “And you only get one chance to try each year.” It’s been about 30 years since he left his corporate job to become a farmer. I asked him what kind of future he envisions at the end of this journey of challenges he’s built up one by one.

“I don’t mind if my own children don’t take over the farm. However, I want to establish a solid business model so that employees who are interested—or the next generation—can successfully carry on the legacy. If I can prove that farming is a genuinely profitable business, young people will naturally be drawn to it.”

Mr. Yoshida says that what he “wants to do most right now” is to open a café on the farm.

“I want guests who come for cherry or blueberry picking to be able to stay at the farm after their experience—to relax at the café or take a stroll and enjoy a leisurely time,” he says.

Now in his mid-50s, Mr. Yoshida says, “I want to be ready to pass the baton to the next generation in about 10 years.” So that apples can continue to be grown on this land, no matter how the climate changes or who takes over. Mr. Yoshida’s journey continues.

The post “Doing Things Differently.” “Sun Farm,” a one-of-a-kind orchard that grows 140 varieties of apples / Morioka City, Iwate Prefecture first appeared on NIHONMONO.

“Fuyukoi” is a special apple brand from Iwate Prefecture, featuring only the finest “Haruka” apples that meet stringent criteria for sugar content and honeycore. Available only during the brief start of winter, its rich sweetness and crisp texture offer truly premium flavor.

Iwate: A Diverse Apple-Producing Region with “Original Varieties”

Iwate Prefecture ranks as Japan’s third-largest apple-producing region, following Aomori and Nagano. Leveraging natural conditions like significant temperature fluctuations and rich soil, high-quality apples are cultivated primarily in inland areas.

The first Western apple seedlings were imported to Japan in 1871, shortly after the country opened its doors. The following year, Western apple cultivation began in Iwate Prefecture, making it one of the earliest regions in Japan to engage in apple production.The region focuses not only on productivity but also on quality improvement and variety development. Through collaboration among producers, agricultural cooperatives (JA), local governments, and research institutions, Iwate has created numerous “original Iwate varieties,” such as the “Beni Iwate” with its deep red skin and strong sweetness, and the juicy, large “Ooyume.” One of these is the “Haruka” variety, which serves as the base for the “Fuyukoi” apple.

The Iwate-born apple variety “Haruka”

Haruka was born in 1976 in the orchard of Iwate University’s Faculty of Agriculture and made its market debut as a registered variety in 2002. Its name comes from the grandson of its creator, the late Professor Emeritus Kiyoshi Yokota.It is a late-season variety with yellow skin, known for its abundant honey, rich sweetness, and crisp, juicy texture. However, it also has characteristics that initially hindered its popularity: smaller fruit size and a tendency to develop “rust” – a condition where the skin discolors and becomes rough. As a result, it was considered “unattractive” when first introduced, and few producers initially took up its cultivation.

However, some recognized Haruka’s potential. In 2006, dedicated growers from across the prefecture gathered and established the “Iwate Haruka Research Group” (now the Iwate Fuyukoi Research Group) with fruit-growing organizations. They began working to improve quality and establish cultivation methods, aiming to “develop Haruka into Iwate’s brand apple.”

One of the founding members was Mineo Kumagai of Shimokubo Farm in Morioka City. Having dedicated over 20 years to improving Haruka’s quality and establishing cultivation methods, and serving as chairman of the Iwate Fuyukoi Research Group until 2024, Kumagai reflected on the group’s origins: “While its appearance isn’t great, Haruka’s excellent honey-infused sweetness and high sugar content are major attractions. I wanted to find a way to make the most of that.”

Overcoming Weaknesses with “Bagging”

Members of the “Iwate Haruka Research Group,” who cultivate apples across the vast regions of Iwate Prefecture, grew Haruka in a corner of their respective orchards. Through repeated information exchange and discussions, they tested various cultivation methods. One year, a member accidentally bagged a Haruka tree instead of a neighboring one. Surprisingly, it produced a clean, rust-free yellow fruit.

“Bagging” refers to the cultivation method of placing bags over apples after thinning. This protects against disease and sunburn, maintains freshness and quality post-harvest, and improves “storage life” for longer preservation. Additionally, removing the bags just before harvest to expose the fruit to sunlight promotes coloring, resulting in an even, vibrant hue.

Feeling confident that “this could work,” Mr. Kumagai and his team switched Haruka cultivation from “unbagged” to bagged. As a result, the occurrence of rust and blemishes decreased significantly.

However, bagged apples develop lower sugar content compared to unbagged apples that grow with ample sunlight. To overcome this, they experimented extensively: testing multiple types of bags with different materials and specifications, and drastically reducing the number of fruits per tree to concentrate nutrients on each remaining fruit.After years of effort, they succeeded in growing larger fruit without compromising its inherent flavor. Today, techniques for cultivating high-quality Haruka apples are becoming established, including using specialized bags for bagging and allowing the fruit to fully ripen on the tree before harvest.

“Still, apple cultivation happens only once a year. Even after growing Haruka for 20 years, I’ve only experienced 20 harvests. There might be a more suitable bag, or other better methods—research never ends,” says Kumagai. This relentless accumulation of effort is steadily elevating Haruka’s quality and reputation.

Only the most meticulously selected apples become “Fuyukoi”

Among the Iwate-grown “Haruka” apples cultivated this way, only those meeting specific standards—such as sugar content, honeycore presence, and appearance—are granted the “Fuyukoi” designation.

“Fuyukoi” is a branded apple handled by JA Zen-Noh Iwate. Harvested Haruka apples are individually measured using light sensor sorting machines, selecting only those with “sugar content of 15 degrees or higher,” “honeycore,” and “excellent appearance.” Only these selected apples are shipped as “Fuyukoi.”Furthermore, those meeting even higher standards—”sugar content of 16 degrees or higher and honeycore” and “free of rust spots or blemishes”—become “Premium Fuyukoi.”

The shipping period is late November to December. Named “Fuyukoi” (Winter Love) because they are harvested just before winter, the latest among apples produced in Iwate Prefecture, and their high sugar content evokes the image of sweet love, “Fuyukoi” is gaining recognition year by year and is popular as a gift. It is also handled by department stores and high-end produce shops.

“Haruka is inherently a high-sugar variety that easily develops honeydew. The Haruka we grow averages around 18 degrees Brix, with many exceeding 20 degrees,” says Mr. Kumagai. The typical sugar content for apples is around 13 degrees Brix. Considering this, even Haruka apples not selected for Fuyukoi are sufficiently sweet.

“So what makes Fuyukoi special? Its visual beauty. For personal consumption, even unbagged Haruka with rust spots is fine—I even think it might taste better that way. But when giving them as gifts, you naturally want something that looks beautiful.”

Haruka’s skin is extremely delicate. Even when carefully cultivated with bags to protect it from external stress, bruises or blemishes can sometimes appear. Fuyukoi’s flawless, smooth texture is the crystallization of the grower’s meticulous work.

Adding value through labor

To grow large, high-quality apples, thinning young fruit—known as “fruit thinning”—is essential.Apples rely on leaves for photosynthesis to deliver nutrients to the fruit, making the balance between leaves and fruit crucial. Typically, thinning aims for a ratio of about 40-50 leaves per fruit. For Haruka, however, it’s astonishingly 100 leaves per fruit. By drastically reducing the number of fruits on the tree, nutrients are concentrated, resulting in sweeter, larger apples.

Haruka apples, cultivated through this “select few” approach, are still grown on a relatively small scale with limited production, making them rarely seen in stores. The “Fuyukoi” and “Premium Fuyukoi” grades selected from these are even more scarce.”We want to turn that rarity into value and return as much profit as possible to the growers,” says Kumagai. He explains that the research group was established precisely because they wanted to create a system where “hard work producing excellent fruit is properly valued and leads to profit.”

A Voice for Iwate’s Apple Appeal

As chairman of the Iwate Fuyukoi Research Group, Kumagai actively promotes the apples at events and markets both within and outside the prefecture. “Over the past few years, I’ve really started to feel that Haruka and Fuyukoi are gaining fans,” he says. “More producers are supporting this initiative, and our membership is growing. We want to ride this momentum and bring in even more partners.”

Haruka is a variety born in Iwate, but there are no restrictions on where it can be grown, and it is now cultivated outside the prefecture as well. However, only Haruka apples grown in Iwate can carry the “Fuyukoi” brand name. “Nationally, when people think of apples, they probably think of Aomori or Nagano,” Kumagai says with hope. “I want to spread the word widely that ‘Iwate also has such excellent apples.’ I believe Fuyukoi and Haruka are major selling points for that.”

There are no limits to “making good things”

The apple orchards of Shimokubo Farm spread across the rolling hills overlooking Mount Iwate. Located at an elevation of approximately 360 meters, it is one of the highest apple farms in Iwate. Compared to lower-lying areas, the temperatures are cooler. When the farm acquired this land 40 years ago, they struggled because the fruit didn’t grow large. However, with global warming, temperatures have gradually risen. “Now, we grow better apples than other farms at lower elevations,” Kumagai explains.The higher elevation also means a greater temperature difference between day and night, resulting in apples with a firm, crisp texture,” says Kumagai.

Nevertheless, global warming remains a serious problem. Apples thrive in cool climates, and high temperatures cause various issues like poor coloring, sunburn, and diminished flavor. They also tend to develop less honeycore, which could undermine the brand value of varieties like Haruka and Fuyukoi that pride themselves on this characteristic.

Furthermore, soaring material costs and rising labor expenses are major burdens. Unlike crops like rice, where mechanization is advancing, apple cultivation remains largely manual. Tasks like bagging and harvesting, which require delicate handling of the fruit, must be done by hand, one by one. “If we could mechanize, maybe my son and I could manage it, but that’s not possible. So we have to hire people, and the more labor-intensive it is, the higher the labor costs,” says Kumagai.The environment surrounding apple farming grows harsher each year, with global warming, persistent abnormal weather patterns, and rising production costs all taking their toll.

“I’m completely exhausted. It’s like hanging on by a thread, barely managing to keep going,” he says with a wry smile. Yet he adds, “Even while being swept up by changes in the times and environment, I feel fortunate to have made it this far.” His eyes still burn with passion for apple growing. “This work is enjoyable because I can devise my own methods and experiment. I know there’s still so much I don’t know, and I believe there’s still more I can do. There are no limits to making something truly good.”

To avoid cutting down apple trees

“It would be easy to quit apple farming and just cut down the trees. But then all the years of care invested up to that point would be lost in an instant, and if I ever wanted to get it back, it would take just as much time. That’s why I want to keep going as much as possible. So I won’t have to cut down the apple trees I’m growing now.”

His son Katsuhiko, who runs the orchard with his father, shares this sentiment. “With global warming continuing like this, I wonder if there will come a time when we can’t rely solely on apples. That’s why we’re also growing other crops in separate fields. But I don’t want to give up apple farming. It’s hard work, but it’s still enjoyable.”

“Growing apples is fun,” the Kumagai father and son say in unison. Despite facing various challenges and hardships, their sincere commitment to “producing something better” is what underpins the special flavor of Haruka and Fuyukoi apples.

The post All high-sugar content, honey-filled. The specially selected apple “Fuyukoi” / Morioka City, Iwate Prefecture first appeared on NIHONMONO.

Cider Brewery Draws Attention in Nagano, the Apple Capital of Japan

Nagano Prefecture boasts the second largest apple production in Japan. As a result, the prefecture also produces a large number of ciders, which are made from apples. In the past, many wineries and sake breweries in the prefecture produced ciders as souvenirs, but recent years have seen a surge in the number of breweries specializing in ciders with a spirit of craftsmanship, driven by the recent trend for ciders. The first brewery in Nagano Prefecture specializing in ciders, Kamoshika Cider Brewery, is a pioneer in this field. Located on a hilltop in Ina City, Nagano Prefecture, with a scenic view of the Japanese Alps to the south and north, the modern design of the facility might make you think it is a café. However, the ciders brewed here have been highly acclaimed in many prestigious competitions, including winning the top prize “Trophy” at the Fuji Cidre Challenge, a world-class cidre competition.

The familiar taste of Inadani apples

Kohei Irikura, the head of Kamoshika Cidre Brewery, was born in Tokyo. His great-grandmother’s house in Ina City used to send apples to him, so he was familiar with apples from a young age, but as an adult, he spent some time without having anything to do with them. One day, however, the delicious taste of Ina Valley apples that he used to eat at home suddenly came to mind. Since then, Mr. Irikura has been thinking about what he could do with apples, and moved to Ina City, which had all the right hooks. He studied brewing techniques at a brewing school in Tokyo and at a brewery in Nagano Prefecture, and in 2016 he opened the Kamoshika Cider Brewery.

Encountering a brewed variety that was being grown for research

After opening the brewery, he took on a variety of challenges in pursuit of the cider taste he envisioned. The apple has established a firm position in Japan, and has become a major fruit that has earned the right of citizenship, yet many ciders made from apples have yet to break out of the realm of souvenirs. The reason for this is that apples for fresh consumption began to spread during the Meiji period (1868-1912), and at that time, varieties for brewing were no longer imported.

Later, it became even more difficult to import brewing apples due to quarantine issues and other problems, so the only way to produce ciders was to use varieties that had been improved for fresh eating in Japan. In other words, ciders made from popular local apple varieties make excellent souvenirs. However, it may be more akin to wine with a regional promotion element, using grapes that are not specifically wine varieties, such as Kyoho grapes or Shine Muscat.

Of course, these are also delicious, but in the same way that wineries in Japan are all focusing their efforts on cultivating popular wine grape varieties from around the world, such as Cabernet Sauvignon and Merlot, there are also many varieties of apples that can be eaten fresh, such as the sharply acidic Benidama (Jonathan in English) and the refreshingly sour green apple Granny Smith, which is native to Australia. Cider, with its astringency and acidity not found in fresh eating apples, has its own variety of apples suited for cider. However, it was not easy to brew cider using these varieties because they could not be imported through quarantine.

However, Ina, where the brewery was located, happened to be home to the Faculty of Agriculture of Shinshu University, which had grown for research purposes Virginia Crab, a native of the United States, Greensleeves, a native of England, and other valuable brewing apple varieties grown on the home farm of Thomas Jefferson, the third president of the United States. were grown for research purposes. Mr. Irikura immediately asked the professor to share branches of these varieties and cultivate them in his own vineyard. He began producing apples that were a combination of the brewing variety and the fresh eating variety.

Second fermentation in the bottle, a labor-intensive pursuit of flavor

Cidre is not made by industrially adding carbon dioxide gas like carbonated beverages, but rather by secondary fermentation in the bottle, like champagne, in which sugar and yeast are added to the wine and fermented again in the bottle. The apples used change with the seasons. From a star-studded list of apple varieties, the brewery went through a process of trial and error to find a combination that would allow them to confidently introduce their ciders to the world, using only what is in season during the harvesting season.

Kamoshika Cider Brewery aims to create a cider that is uniquely Ina Valley

The concept of the cider that Mr. Irikura is aiming for is freshness and fruitiness. Since apples oxidize easily, he is careful to keep the juice from oxidizing as much as possible. However, according to Mr. Irikura, 80% of a cider’s flavor is determined by the quality of the ingredients. This is why Nagano Prefecture is one of the largest producers of apples in Japan, and the brewing of cider in Inadani, which is famous for its high-quality apples, is an advantage. The brewing environment and yeast, which is said to have the second largest impact on flavor after the ingredients, are prepared by using yeast imported from France for Champagne brewing and egg-shaped brewing tanks that allow for easy flow and mellowing of acidity.

The ciders thus produced are brewed according to the harvest time of the varieties used.

The ciders are brewed according to the harvest season of the variety used, and are available in six classic etitettes: “La 1e saison,” “La 2e saison,” and “La 3e saison,” each with sweet and dry flavors. All of them are made with second fermentation in the bottle. All of the ciders feature fine bubbles created by secondary fermentation in the bottle and a robust flavor with the natural fruity acidity of apples.

Our goal is to create a place where people gather with cider as a hook.

Six years after its establishment, Kamoshika Cider Brewery has become one of the top cider breweries in Japan, both in name and reality, by continuing to make ciders that take advantage of its location. In the meantime, more than 10 breweries specializing in ciders have opened in Nagano Prefecture, and we feel that the gap between domestic ciders and world-famous ciders has become smaller compared to wine. This is probably evidence, as mentioned at the beginning of this article, of the increasing number of cidery breweries in Japan with a spirit of craftsmanship. This facility is a driving force in the Japanese cider world. The goal is to create a cider with such appeal that it will become a visitor center for the area and attract more people to Ina, using the cider as a hook to attract more visitors.

The post Kamoshika Cidery Brewery, a leader in domestically produced ciders, taking advantage of its location in Inadani, Nagano Prefecture / Ina City, Nagano Prefecture first appeared on NIHONMONO.

Why Apple Cultivation Thrives in Nagano

Nagano Prefecture boasts the second largest production of apples in Japan after Aomori Prefecture. The fruit is recognized as a specialty by all residents of Nagano Prefecture, so much so that even the signs posted on highways to indicate the border between the two prefectures have an illustration of apples on them.

The area where apples are grown is not limited to a specific region, but spans the entire prefecture, from north to south. The prefecture’s wide production area is not limited to a specific region, but spans the entire prefecture, from north to south, and because of the large amount of apples shipped, Nagano’s growing techniques are also highly developed, and the number of apple farmers who have won prestigious national awards is one of the highest in Japan.

Why is Nagano Prefecture suitable for apple cultivation? One of the main reasons is the climate. Aomori Prefecture is no exception, but when one looks around the world, Kazakhstan, which is said to be the native country of apples, Normandy in France, one of the world’s leading apple-producing regions, and Wenatchee, Washington, all suffer from severe cold weather. Conversely, warmer climates result in apples with softer flesh and less flavor and coloring.

Too cold temperatures also make it difficult for the apples to ripen. Therefore, the conditions for growing delicious apples are not only cold weather, but also an area with a high percentage of sunny days, where the sun’s rays mitigate the low temperatures. The cool autumn temperatures and the difference in temperature between day and night in high altitude areas are also important factors in preserving the flavor of apples.

The combination of these favorable conditions for apples makes Nagano Prefecture famous for its high-quality apples, and Yamanouchi Town, located in the northern part of Nagano Prefecture, is particularly famous for its high-quality apples. The town is located at the foot of the Shiga Kogen Plateau, which attracts many skiers in winter, and the autumn wind blowing down from the plateau is especially cold in Nagano Prefecture, making the apples delicious.

Yamanouchi Town has produced more winners of the Minister of Agriculture, Forestry, and Fisheries Award than any other town in Nagano Prefecture, and among these legends, there is an apple farmer who has won many awards, including the Minister of Agriculture, Forestry, and Fisheries Award, and is called an “ace. Mr. Shohei Yumoto is the representative of ” Ringo-en Yumoto ” ( Apple Orchard Yumoto ).

The Characteristics of Shinano Sweet and the Purpose of Cultivating Delicious Apples

Mr. Yumoto’s farm grows about 10 varieties of apples, including the standard Fuji and Tsugaru varieties, as well as popular Nagano Prefecture original varieties such as Shinano Sweet, Shinano Gold, Akiei, and Shinano Dolce, which originated in Shinshu.

The ” Shinano Sweet ” in particular is Mr. Yumoto’s best work. It is a thoroughbred of the apple world, with Fuji and Tsugaru as its parents. He does not pick apples early, but harvests them when they are fully ripe. The average sugar content is 15%, but it is not only sweet, it is also balanced with acidity to achieve the highest level of umami, creating a rich yet refreshing taste. The glossy red color that makes you want to pick it up is also captivating. It is a gem that will make apple fans across the country swoon.

Some growers grow dozens of varieties of apples, but Mr. Yumoto carefully selects the varieties he grows on the premise that he can keep an eye on all the apples he grows.

Of course, selecting the right variety alone is not enough to produce high quality apples. What is most important is the preparation of the apples before they are harvested. This is the pruning work that is done during the winter season. The purpose of pruning is not only to remove unnecessary branches, but also to produce high-quality flower buds, which are essential for producing delicious apples. From here, strong flowers and leaves are produced and apples are borne. The next year, or the year after that, the tree’s frame will be built and its vigor will be adjusted while considering where on the tree the flowers will bloom and the apples will be borne. He says that the tree is in its best condition when it is bearing apples and the nourishment is reaching the tips of the drooping branches.

The important thing to remember here is that pruning, as mentioned above, creates the flower buds for the next year and the year after, and the quality of that year’s apples has already been determined by the pruning done prior to last year. In other words, the pruning done that year is like an investment in advance, with an image of what will happen a year or more in the future.

Thus, apples are carefully nurtured over the course of a year, starting with pruning that determines how the fruit will develop next year, artificial pollination to produce fruit, fruit picking to grow larger and improve quality, leaf picking to expose the fruit to the sun and improve color and taste, and harvesting.

Apples grown in this way produce a rich flavor.

Today, preservation technology has developed, and the preservation method called CA storage, which keeps apples fresh for a long time by reducing the oxygen in the air inside the storage and increasing the carbon dioxide, has become widespread, especially in Aomori, a famous apple-growing region. Thanks to this method, apples can now be delivered to the table even in the summer, when they are out of season.

The fact that such technological developments have made it possible for more and more people to enjoy delicious apples throughout the year also means that consumers have raised the bar for apple quality. In Japan, there are currently about 2,000 varieties of apples, and about 100 varieties for food use alone.

This is why Mr. Yumoto feels strongly that he must pursue even higher quality and promote the taste and flavor of Yamanouchi apples throughout Japan.

At the same time, he is grateful to have been surrounded by legendary producers, and he would like to return the favor to the region by passing it on to the next generation.

Nagano Prefecture is home to apple farmers who make the most of regional characteristics. We cannot take our eyes off Mr. Yumoto, who is an evangelist for the charm of apples grown in the deep snow and rich nature of Yamanouchi Town.

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The post Apple Orchard Yumoto,” which conveys the taste of apples nurtured by the wind blowing down from the Shiga Kogen Plateau to the rest of Japan / Yamanouchi Town, Nagano Prefecture first appeared on NIHONMONO.