山形県·農産物
Dried Persimmons
A curtain of orange persimmons hanging in a row under the eaves. The freezing winds of the Zao Oroshi dry each one, and when you take a bite, a thick, dense sweetness spreads across your palate—this is the taste of winter in Kaminoyama: dried persimmons. In Kaminoyama, 'Benigaki' (crimson persimmons), which are considered ideal for drying, have been cultivated since ancient times. These bright reddish-orange astringent persimmons are exposed to the cold winds and sunlight of the Zao mountains from late autumn, allowing them to dry slowly. As the astringency mellows, the natural sweetness becomes intensely concentrated within the flesh. These 'Benigaki' dried persimmons are crafted with great care and time, offering a refined sweetness. They are an exquisite delicacy, perfect as a treat with tea during the cold season or as a thoughtful gift.
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