Persimmon wine part

・What is the persimmon wine?

　Persimmon is being produced about 28,000 tons, and a cultivation area is about 1,700 ha in Nara Prefecture. Persimmon is the biggest production in the fruit inside the prefecture, and it is the production of the second prize (1990 A.D.) in japan.
　It is being shipped the persimmon "FUYUU-KAKI" which occupies 80% of the amounts of production to the whole country for life food. Then, one copy is exported abroad, too.
　But, a delicious persimmon doesn't usually last long, and a delicious persimmon matures soon, too, and long storage can't be done very much.

　So, it made the most of our sake brewing technology for many years, and the brewing examination of 2 years from the 58th year of Showa and research were done.It succeeded in merchandising as a result. It began, and got a manufacture license in December, 1985, and the production of the real persimmon wine was begun in the whole country in the raw material 【 the "FUYUU-KAKI" 】.

　Though how to manufacture it is about the same as the wine of the grapes, raw material doesn't use alcohol at all except for the addition of the sugar and a little water in about 100% of the "FUYUU-KAKI".
　Though it thinks that tastefulness is a little left, this is one characteristic of the persimmon wine. Please cool it with the refrigerator, and drink.

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・Manufacture process outline

FUYUU-KAKI　→　Taking a calyx → Washing in water　→　Smash
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　  ↓
Compression ← Main Fermentation ← Unrefined wine ←　Cultivation of Yeast
  ↓　　　　　　　　　　　　　　　　　　　　↑              ↑
Rear-Fermentation　 　　　　　　　　　　　 Sugar         Wine Yeast
  ↓
Separation of dregs →　Storage　→　Maturation　→　Bottling　→　Shipping

・the price

　　　　a little dry　 one bottled 720ml \1,165(A price including tax)　
                                          360ml　\583 (A price including tax)

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