”Beni-Hassaku (High Grade/L-3L size)”, Rare branded Hassaku from Wakayama, Japan’s premier Hassaku region. | Delivery: 27th-28th Mar

Fresh mikan can sometimes taste slightly tart when first received.
If you find the acidity a bit strong, we recommend wrapping the mikan in newspaper and storing them in the refrigerator for about one week. This allows the acidity to mellow and the sweetness to become more pronounced.

Beni-Hassaku is a rare citrus fruit from Wakayama Prefecture, distinguished by its deeper reddish-orange peel, higher sugar content, and milder bitterness compared with ordinary hassaku. It is known for its refreshing acidity, refined bittersweet flavor, and abundant juice.

Its peel has a noticeably richer red hue, while the flesh is juicier and sweeter than standard hassaku varieties. The flavor offers a pleasant balance of bright citrus acidity and elegant, gentle bitterness.

Season: Harvest begins in mid-January, and the fruit is at its best from February to early April. Many fruits are stored after harvest to allow the acidity to mellow before reaching the market.

How to enjoy: Because the peel is thick, it is easier to prepare by scoring it with a knife or using a citrus peeler such as a Muki-chan.

Storage: Keep in a cool, well-ventilated place away from direct sunlight. If the fruit tastes too tart, leaving it at room temperature for about a week will help soften the acidity and bring out more sweetness.