Come autumn, persimmons are picked in the Aizu region. By being steeped in distilled spirit, the famous "Shibugaki" persimmons have their astringency somewhat reduced, and these are ready for consuming from the end of October through to mid November. Of these, the "Aizu Mishirazu-gaki" are known nationwide. These are famous for the sheer quantity of fruit on each tree, and their delicious taste that keeps people coming back for more. These are only grown in a particular part of the Aizu region, and it is the combination of the hot summers with the cold autumn water from underground that brings us these soft, sweet delicacies. .

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