We would like to tell you about another citrus fruit that is a local specialty. It is Kataura Lemon, a brand of lemon. It is now known among connoisseurs of the fruit, but this area did not produce lemons originally. Lemon cultivation began after the massive influx of lemons from other countries that had been grown with extensive use of fungicides, when the ban on import of oranges was lifted in 1977. Worried consumers began to voice wishes for safe lemons. In response, farmers in the Kataura district and the Japan Agricultural (JA) Group instituted a group for study of lemon cultivation there. After a trial-and-error process that lasted decades, the group perfected the Kataura Lemon, which was grown without the use of wax and fungicides. Even today, the growers still strictly obey the rules for Kataura Lemon cultivation, which include spraying with chemicals no more than once a year and avoidance of spraying during the period from December to May of the following year, which is the harvest season.

One of the main products made with Kataura Lemon is Kataura Lemon Cider. At Hotel Indigo, this cider is placed in the refrigerators of all guest rooms. Because it mixes well with alcoholic beverages such as vodka and gin, we also use it in Indigo+, a signature original cocktail at the hotel.

As this indicates, there are engrossing neighborhood stories hidden behind even citrus agricultural products. At the same time, the cultivation is linked to activities for local sustainability, because continued operation of orange groves prevents the land from going to ruin and maintains the scenery and environment. As you sip the cocktails and fruit juices we offer, we hope you will also reflect on the efforts and bittersweet emotions of the local producers permeating these beverages.

To be continued in Vol. 8