In early October in Tohoku,
the air fills with the rich fragrance of blooming orange kinmokusei,
a gentle signal that autumn has arrived.

Harvested at its perfect moment,
the blossoms are paired with hand-squeezed juice from Yura wase mikan,
delivered each year in mid-October from Kuramitsu Farm in Wakayama.

The soft floral aroma of kinmokusei,
bright citrus notes, and delicate pulp—
a taste that lifts the mood like autumn sunlight.

How to Enjoy

With ice and soda, the texture of the mikan pulp becomes more vivid.
Diluted with water and ice, the gentle fragrance of kinmokusei opens beautifully.

Pairing Ideas

Pairs well with slightly bitter greens such as arugula, spinach, or chrysanthemum leaves.
The subtle pulp adds a refreshing lift to vegetable dishes.

Also complements simply seasoned fish or meat,
and especially good with roast chicken or roast pork in this season.
Pairs nicely with dishes using mustard.

Delicious drizzled over desserts such as ice cream.