和歌山県·特産品
Kinokawa Persimmon
When you slice into it, the cross-section is surprisingly dark—the flesh looks as if brown sugar has been poured into it. With just one bite, after a crisp texture, an incredibly intense sweetness rushes over you. These dark spots are actually the hallmark of sweetness. The meticulous process of 'tree-ripening' (dejushubun), where each fruit is individually bagged while still on the tree to remove astringency, brings out this level of sweetness. Among seedless persimmons, only a very small number of fruits that have basked in ample sunlight can become 'Kuro-ama,' making it a rare branded variety. It is a specialty product that can only be tasted in the Kinokawa river basin. It reaches its peak season as autumn deepens. It is a persimmon with a rich sweetness that will captivate you from the very first bite.
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