Kikusui originated as a seedling of Taihaku x Nijisseiki. The cross was made in 1915 and the cultivar was introduced in 1927 by Dr. Akio Kikuchi of the Tokyo Horticultural School, Tamagawa District, Tokyo, Japan. -- W.H. Griggs and B.T. Awakiri. 1977. Asian Pear Varieties in California Dr. Akio introduced to the world a fruit that is medium in size, with thin, smooth, greenish yellow skin that remains greenish when the fruit ripens. However, once it is harvested, the pear loses its color rapidly. The fruit is faintly aromatic. The flesh is white, sweet, juicy, and crisp. It keeps well but it is not suitable for shipping, however. The tree of Kikusui is medium in size, slightly drooping, widespread, very productive, vigorous, and early to bear. The fruits ripen from mid-August to mid-September, depending on location. It can be pollinated with Chojuro, Nijisseiki or Bartlett.