In Japan, peach production is mostly concentrated in Fukushima and Yamanashi prefecture where climates are warm. The main variety produced in these areas is known as Hakuo.
In Aomori, the main varieties produced are Kawanakajima Hakuto and Akatsuki in the Kennan region such as in the town of Nanbu. The peaches are harvested later than the national average, around mid-August.
In recent years, the Tsugaru region, specifically the Chunan region around Hirakawa city, has seen an increase in peach production. Not only does the Tsugaru region have a low risk of typhoons, the climate is also well-suited for peach production. Additionally, the advanced technology used for apple cultivation is utilized in the production of peaches.
Techniques that have been deliberately developed for apples such as pruning, thinning, bagging, and color enhancement are also used in the production of peach. Leaves are pruned so as to allow for maximum sun exposure for the fruits and reflective sheets are placed in order for the color of the fruit to develop even in parts which do not get direct sunlight. The Tsugaru Peach has been recognized for the unique cultivation efforts and was registered as a regional collective trademark in July, 2016.
The fruit achieves a crisp firm texture and deep sweet flavor due to the temperature disparity between day and night in the Tsugaru region. Peaches are selected for shipment after going through a sensor to detect sugar content and a selection process based on size, sugar content, and color development.
The Tsugaru Peach has 13 varieties that are shipped between early August to early October. The main variety, Kawanakajima Hakuto, reaches its peak season in mid-September. Demand increases as the Tsugaru peaches come to market just as other major producing prefectures have concluded shipments.