[For Mother's Day Gifts Too] Exceeding Standards with 15 Degrees Brix! Meltingly Sweet, Fully Ripened 'Shiranui' Citrus Shipped Directly from Kumamoto for a Limited Spring Season
The online food shop "Imikoto Marche" has launched a limited spring sale of fully ripened 'Shiranui' citrus from Kumamoto Prefecture. Achieving a sugar content of 15 degrees Brix, significantly exceeding the standard, it is proposed as a treat for oneself or as a gift for Mother's Day, delivering a melting sweetness directly from the source.
📋 Article Processing Timeline
- 📰 Published: April 9, 2026 at 18:20
- 🔍 Collected: April 9, 2026 at 10:00
- 🤖 AI Analyzed: April 20, 2026 at 12:16 (266h 16m after Collected)
TeN Inc. (Headquarters: Shibuya-ku, Tokyo; CEO: Yoshinori Hirose), which operates the online food shop "Imikoto Marche," has begun selling a spring-limited "Shiranui" citrus from the "Miracle Farm" in Tsunagi, Ashikita District, Kumamoto Prefecture. This citrus achieves a sugar content of 15 degrees, significantly surpassing the standard for general Dekopon (Shiranui). It is a perfect gem for a personal treat or as a gift for occasions like Mother's Day.
## ■ Overwhelming Sweetness and a "Melting Aftertaste" - The "Fully Ripened" Shiranui, a Spring-Only Delicacy
Shiranui is a citrus variety born from two cultivars: "Kiyomi Orange" and "Nakano No. 3 Ponkan." While the official name for "Dekopon" is Shiranui, the difference lies in whether it is a registered trademark.
Generally, Shiranui (Dekopon) is required to have a sugar content of 13 degrees Brix or higher. However, the "Shiranui" released this time surpasses that with a "sugar content of 15 degrees." It is characterized by an overwhelming richness that spreads the moment you taste it, a mellow acidity without any sharp notes, and a meltingly sweet aftertaste. There are two major secrets to why such sweetness and depth are created: the unique "natural environment" of Tsunagi and a distinctive "aging process."
## ■ Three Commitments of Tsunagi's Shiranui
**① A long 4-month aging period after a December harvest. Breaking down acidity, leaving only sweetness.**
The fully ripened Shiranui is not shipped immediately after being harvested in December. Instead, it undergoes a one-month "drying cure" where it is exposed to the wind to dry.
## ■ Overwhelming Sweetness and a "Melting Aftertaste" - The "Fully Ripened" Shiranui, a Spring-Only Delicacy
Shiranui is a citrus variety born from two cultivars: "Kiyomi Orange" and "Nakano No. 3 Ponkan." While the official name for "Dekopon" is Shiranui, the difference lies in whether it is a registered trademark.
Generally, Shiranui (Dekopon) is required to have a sugar content of 13 degrees Brix or higher. However, the "Shiranui" released this time surpasses that with a "sugar content of 15 degrees." It is characterized by an overwhelming richness that spreads the moment you taste it, a mellow acidity without any sharp notes, and a meltingly sweet aftertaste. There are two major secrets to why such sweetness and depth are created: the unique "natural environment" of Tsunagi and a distinctive "aging process."
## ■ Three Commitments of Tsunagi's Shiranui
**① A long 4-month aging period after a December harvest. Breaking down acidity, leaving only sweetness.**
The fully ripened Shiranui is not shipped immediately after being harvested in December. Instead, it undergoes a one-month "drying cure" where it is exposed to the wind to dry.