Horiuchi Fruit Farm

About

Introduction Horiuchi Fruit Farm, established in 1903, is a sixth-generation family-run farm specializing in fruit cultivation. Located in the expansive mountains of Yoshino, Nara, the farm enriches its soil using locally sourced materials such as Yoshino cedar and cypress, resulting in soft, healthy earth year-round. From this rich soil, fresh, flavorful fruits are grown and delivered to customers in a variety of forms. Philosophy COMMITMENT 果実園のこだわり Carefully tending to fruit throughout the seasons— that’s how delicious fruit is grown. Pruning (剪定 - Sentei) Reducing pesticide use through special cultivation. Pruning is done from December to the end of March, envisioning fully leafed trees and trimming branches so that sunlight and wind can pass through, encouraging healthy new growth. This practice also helps prevent pests, allowing us to reduce the use of pesticides and follow special cultivation methods. Soil Making 土作り No chemical fertilizers—moles and earthworms help activate the soil. In early spring, we prepare the soil using wood chips made from shredded trees and chemical-free fertilizers. The soft, healthy soil supports a thriving ecosystem of moles, earthworms, and other microorganisms, fostering active, nutrient-rich soil. Plucking (摘蕾 - Tekirai) Only one bud per branch. In spring, the process of selectively removing excess buds from persimmon branches is called "tekirai." Each branch tip, which splits into many smaller shoots, bears numerous buds. We carefully thin these out, leaving just one bud per branch—usually from an original 6–10 per branch. This ensures each remaining bud grows into a plump, healthy fruit. Thinning 摘果 Final adjustments before harvest. From late August to mid-September, we revisit the trees to check for any missed buds from earlier plucking and to remove small, growing fruits. This helps the remaining fruit grow better and ensures proper development leading up to harvest—a final adjustment based on each fruit's growth. Bee Suppo