Japanese Peach air-flown from Japan

Peach in Japan

Japanese peaches have a history rooted in decoration, gaining food popularity during the Meiji period. The original peach, Hakuto, discovered in 1899, led to notable varieties like Hakuho, Akatsuki, and Kawanakajima Hakuto.

The peaches we eat today are mainly divided into two types: white peaches with white flesh and yellow peaches with yellow flesh. There are also varieties with unusual shapes and hairless varieties.

Frequently Asked Questions about Japanese Peach

Question: When is the season for peach in Japan?

Answer: The season starts from End-June to End-September. The best ones air-flown to Singapore are mostly available from Early-July to Early September.
Our Comment: House peaches are actually available from June but they are too fragile and not sweet enough for our export / import standards.

Question: How should we store peaches?

Answer: Please store in room temperature, where it's cool and dry. Otherwise, store in a refrigerator.
Our Comment: Peaches can get damaged by temperature gap. Since peaches are harvested and brought to Market in room temperature, the best storage place is room temperature.

Question: I'd like to buy as a gift for my friend. Could you make sure to deliver peaches in good condition?

Answer: Yes, if you'd like, we can provide photos of peaches just before the delivery starts from our warehouse. We make sure we provide the best ones.
Our Comment: Because peaches are fragile, people may be concerned about the quality! We, as an online retail shop, make sure we deliver the promising quality by shipping extra boxes as a safe backup!

Question: When is the right time to eat? How do I know it's ripen?

Answer: There are 3 key points to tell that the peach is fully ripen and ready to consume.
  1. It becomes more red and bright
  2. The flesh around the stem becomes softer
  3. It starts having nice flavour of peach.

How to tell it's ripen

Japanese Peach you can buy in Singapore 

Hakuto / Hakuho category

 Ichinomiya Hakuto

  • Main Production Areas: Yamanashi
  • Characteristics: Often exchanged as a summer gift, characterized by a high Brix (up to 13%) and ideal sweetness.
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Ichinomiya Hakuto


  • Main Production Areas: Yamanashi, Nagano
  • Characteristics: Offering a juicy, dense, and moderately sweet experience; an overall delightful variety.
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Natsukko Kawanakajima Hakuto


  • Main Production Areas: Yamanashi, Wakayama
  • Characteristics: One of the most produced peaches in Japan after Akatsuki, boasting a Brix range of 12 - 13%.


Kawanakajima Hakuto

  • Main Production Areas: Nagano, Yamagata, Yamanashi, Fukushima
  • Characteristics: Impressive in size, its tender, sweet, and juicy nature makes it a superb choice for direct consumption.

Shimizu Hakuto

  • Main Production Areas: Okayama, Wakayama
  • Characteristics: Boasting dense, soft, and juicy white flesh with a subtly low acidity level; sugar content ranges from 9-13%.

Shimizu Hakuto

Oto (Yellow Peach) category

Ogonto (Golden Peach)

  • Main Production Areas: Nagano, Yamagata, Fukushima
  • Characteristics: Featuring a firmer texture compared to white peaches, commonly used for processing and canning, with a rich flavor akin to white peaches.
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Ogonto Golden Peach