Winemaking with substandard pears

A winery and pear farmers in Gunma Prefecture, north of Tokyo, are collaborating to produce alcoholic beverages using substandard pears.

The initiative was launched five years ago by a group of pear farmers in Takasaki City and a winery in Showa Village. They came up with the idea to make use of pears that could not be shipped due to defects such as irregular shape and hail damage.

About one ton of pears harvested this year was brought into the winery on Tuesday. Winery workers began preparations to make wine and cider from the fruit.

The pears are crushed by machine after winery staff check their condition one by one. Juice is squeezed from the fruit by slowly applying pressure with a press.

Following fermentation in tanks and other processes, the liquid will be bottled and turned into sparkling wine and cider after being aged.

Inui Hiroaki, a pear farmer in Takasaki, said pears grown this year are soft and taste sweet thanks to a sufficient amount of rain in the rainy season and few extremely hot days in summer. He went on to say that he is looking forward to seeing how they will taste as alcoholic drinks.

Kanai Keita, the winery's representative, said the proportions of pear varieties vary each year, resulting in differences in the color and taste of the finished products. He said he hopes people will enjoy the unique taste of this year's crop.

The beverages are expected to be completed around June next year. They will be put on sale at the winery in Showa Village and pear orchards in Takasaki City.

Editorial note: The earlier version of this story referred to a sufficient amount of rain in winter, but this should have been "the rainy season." ###