In September 2023, the KANKITSU LABO US team flew to Japan and met the Japanese team to deepen our relationship with Japanese citrus fruits from local experts. On our fourth and final stop, we visited Hagi City in Yamaguchi Prefecture, one of Japan’s citrus fruit epicenters, and the location of KANKITSU LABO’s yuzu extract facility.
Hagi City’s History of Japanese Citrus Fruit
Hagi City has earned itself a name in the Japanese citrus world because of the numerous varieties native to the region. Today, Hagi is known for the Daidai or Natsu Mikan, or “Summer Tangerine” fruit, for its distinct sour taste. Young Dadai citrus, which are hard and blue when young, turn an impressive golden yellow in late autumn. However, only after surviving the cold winter are they ready to be harvested in May; spending the winter on the tree softens the intense sour flavor, making them more enjoyable to eat. You can find Dadai trees all over Hagi, whose yellow fruit result in a beautiful golden landscape year-round.
Yuzu citrus in Hagi
Hagi is also home to a specific variety of Yuzu called Kawakami Yuzu, named after the region where it is harvested. Kawakami Yuzu is a native species harvested from wild yuzu seeds and grafted, resulting in a rich aroma and long shelf life. The Toya Kanayama area in Kawakami, Hagi City, was designated as a national “natural monument” in 1941, as it was a crucial natural habitat for the region’s Yuzu trees. Following the establishment of this natural monument, the region received a considerable boost in yuzu cultivation, solidifying yuzu production as a regional specialty and one of Kawakami’s major exports.
How KANKITSU LABO’s Sudachi and Yuzu Extracts are Made
One of the most exciting parts of our trip was when we got to visit the facility where our 100% pure Sudachi and Yuzu extracts are produced. The day we came, they were making our 100% Pure Sudachi Extract, which filled the entire facility with the incredibly bright and refreshing aroma of Sudachi. Some neighbors even stopped by the facility to mention that they look forward to enjoying the fragrant aroma around the harvest time each year.
Because the facility is FSSC22000 certified, we had to be sanitized, masked, and meticulously checked in and out to ensure we didn’t contaminate the process. Unlike most industrial citrus extraction methods, which extract juice from the top, our facility extracts the juice from the sides, better simulating natural hand-squeezing methods. This method also allows us to control the amount of oil and pulp in the juice, resulting in a fresher, more aromatic, smoother extract. Try it for yourself—every bottle of KANKITSU LABO’s Yuzu extract contains the juice of 10 Kawakami yuzu fruits from this protected region!
Using Citrus Extracts at Ukishima Kobo Bakery
On our final stop, we visited a bakery that cooperates with the facility that makes KANKITSU LABO’s Japanese citrus extracts. We learned that the local landscape inspired the bakery’s name; Ukishima translates to “floating island” in Japanese, which is very fitting for the island of Hagi, surrounded by oceans and rivers. Furukawa, the Pastry Chef, told us,
“I believe that in the past, the tide rose and fell on the beach, giving it the appearance of a floating island. I think that's why the place around here is called Floating Island. There used to be a bus stop called “Ukishima'' in front of the store.”
Locally, Ukishima Kobo is known for its “Legendary Cream Puffs,” a popular menu item that Furukawa’s father made at a bakery he owned some time ago. We learned about how he incorporates 100% Pure Citrus Extracts and Dry Candied Yuzu Peels into his pastries, which opened our minds to the endless culinary potential of KANKITSU LABO products.
Reflections on Our Trip
Overall, we are grateful for the opportunity to have connected with the Japan team. Seeing the complete journey of our product—from tree to bottle—has given us a better understanding of the care, culture, and history that goes into every single KANKITSU LABO item. Understanding the vision behind these mindfully produced products and the stories shared by the locals helped us gain a deeper appreciation for Japanese citrus fruits and their places of origin. We are excited to see where the next chapter of our journey takes us!
