Miyagawa originated as a limb sport in a Zairai tree in Fukuoka Prefecture and was named and introduced by Dr. Tyôzaburô Tanaka in 1923. Fruit large (for satsuma), moderately oblate, with thin and smooth rind. Seedless. Juice abundant, sugars and acid well-blended, and quality excellent. Matures very early and stores well for Wase Unshû (a class of early ripening satsumas). Tree more vigorous than most old Wase clones and productive. 'Miyagawa' is an early maturing satsuma that has been grown in New Zealand for many years and was the basis of its satsuma industry. It is still a popular variety, but is considered by some to be too difficult to manage and is being surperseded slowly by newer varieties. 'Miho' and Okitsu' are easier to manage (less flowers are formed and therefore less fruit thinning is required and they mature earlier or achieve higher sugar contents).In a trial in California conducted by Thomas Chao, UC Riverside, 'Miyagawa' (along with 'Xie Shan') developed brix earlier in the season. Projected harvest in the San Joaquin Valley was as early as mid-September. 'Miyagawa' had a sharp flavor due to moderately high acid coupled with moderate sugar levels. Internal color was better than the other selections tested. Additionally, it was seedless and peeled easily.