A late-ripening, highly productive, russet-skin Japanese pear with good resistance to black spot disease. Origin: at the Fruit Tree Research Station, MAFF, in Hiratsuka, Kanagawa, Japan, by K Kotobuki, Y. Sato, K Abe, T. Saito, M. Omura, I. Kajiura, T. Ogata, T. Kozono, K Seike, Y. Machida, A. Kurihara, and I. Shimura. Named and released in Japan in 1992 under registration number 16. U.S. plant patent 9179; issued 27 June 1995. Okusankichi × 75-23 [Nijisseiki × Ri-14 (Kikusui × Yakumo)]. Cross made in 1974, first fruited in 1981, selected in 1982. Tested as Tsukuba No. 40. Tree: vigorous, open, low pruning requirement, late flowering with Okusankichi, highly resistant to black spot disease (Alternaria sp. and pear necrotic spot virus). Suitable pollinators include Kosui, Shinsei, Niitake. Fruit: large (600 g), round (108 mm in diam., 92 mm height), similar size and shape to Okusankichi; skin yellow-reddish-brown; deciduous calyx, thick peduncle about 3.7 cm long; flesh white, soft and crisp, sweet (about 11.7% sugar) similar to Kosui and Hosui, moderate acidity (pH about 4.4), more acid than Hosiu, less than Okusankichi, no astringency, no aromatic flavor; late ripening about 2 weeks before Okusankichi; keeps about 20 days at 25C.
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