Deep in the Kishu Wakayama Mountains grow satsuma trees, coveted by the monkeys.
The monkeys know well how flavoursome the satsumas are,
and as it is the case that both monkeys and humans have a similar taste for such delicious fruit,
everyday the competition for these satsumas commences anew!

A Word from the Producer

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Fusing

The fruit juice and alcohol are
left to combine.

Inspection

The bottles are inspected
and labelled.

As an individual farmer, cultivating Mikan for the past 41 years, I look to realise the idea of growing Mikan and producing unaltered, unadulterated juice in the ideal conditions, from the earth, water and climate, right down to the little seedlings.
It is the aim of Kajuen KINOKUNI - and will always continue to be - to please our patrons to the highest degree, and to deliver piece of mind and confidence in the quality of our produce.

Born and raised in Kishu, Wakayama, I have devoted much of my life to, and pour my heart and soul into each bottle of fruit liquor, just to hear that one word from customers: delicious!
In order to produce the finest Mikan Liquor, we repeat a process of trial and error until we come across the highest quality Kishu Arida juice, all sourced locally in the Wakayama area. These are products I am proud to associate myself with, and am always most honoured to see customers enjoying them.