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An early variety that can be harvested from the end of September in our garden.
Originally they are astringent, but we remove the astringency.and process them into 'ANPOGAKI' (semi-dried persimmons) before shipping.
Depending on the area, they are also called SHONAIGAKI or OKESAGAKI.
They have a flat shape and are easy to eat because they have no seeds as the name indicates.
These are for drying by our customers, so we ship them whole before drying.
Because the astringency is relatively weak, you can make them soft.
A special variety for drying that is harvested between KOSHU-HYAKUME and ATAGO.
It has a precise taste and a refined sweetness.
A special variety for drying that can be harvested last in our garden.
We spend about three weeks drying them carefully, so, they are a little bit harder and taste exceptional!
A rather firm, sweet persimmon originally from Gifu Prefecture.
We also produce jam and persimmon chips from them.