In the humid summers I seek relief in chilled fruit saké that are tart and mouthwatering. Here are two worth seeking out, lemon and natsumikan (imagine an orange pomelo). My favorite producer for these kajitsushu is Tsuru Ume from Wakayama. Their aromatic yuzushu is also one of the best made in Japan, in my opinion. On the rocks, or served straight, this is an excellent start to any meal, or a refreshing break in the afternoon.
Tsuru Ume also makes outstanding umeshu, which is no surprise as the apricots from Wakayama are a regional specialty.
I love the selection of kajitsushu at Shinbashi’s Oboro Saketen. Okuma-san, the owner, went to college in Minnesota and speaks English. Tell him Yukari sent you.
In Japan fruit shops and cafés are a great spot for trying blemish-free and perfectly ripened fruit. One thing to put on your radar are morning sets at these cafés. A breakfast of fruit in Japan will feature seasonal fruit and confiture.
Gela C in Nihonbashi Muromachi Coredo building has a bargain breakfast for 500 JPY. Toast, three confiture, yogurt topped with fruit, and coffee. The shop opens at 9 a.m. On this day the confiture was kiwi, black grape, and lemon and honey.
Gela C’s parent company, Tokio, is a fruit shop based in Fukuoka. This shop in the historic Nihonbashi district, near Mitsukoshimae station, has a wide selection of fruit gelato and cut fruit.
The shop was quiet on this weekday morning. My friend James always reminded me to “eat more fruit”. We never get enough fruit, do we? It’s hard in Japan as fruit is very expensive. So this value-priced breakfast is a royal treat.