Hosui Pear

Developed 1972 at National Horticultural Research Station (now NARO), Tsukuba, Japan. 

Produces a medium-large round fruit, golden-bronze russeted skin. Firm, crisp, fine-grained, juicy off-white flesh. Sweet-tart with brandy-like undertone, 12% sugar. Ripens late August. Stores 1 month. Requires cross-pollination (Bartlett or Chojuro). Heat and drought tolerant.

Cross between Hiratsuka and Kosui varieties. Considered by many the best-flavored Asian pear. One of most popular cultivars in Japan and the preferred Japanese variety in California. Black spot disease resistant.