|Making of Persimmon Tannin Juice (Kaki-shibu)|
|1.||In late summer, we harvest fruits of green astringent persimmon. We don't wait until they are ripe, since ripe fruits contain less effective tannin. The kind of persimmon shown here is Ten'nou gaki, which is produced in the north of Kyoto. The fruits are crushed after the harvest.|
|2.||We then press the juice out of the crushed persimmon, including the peel. The photo is of an automated juicer.|
|3.||This is the filtered juice of Ten'nou gaki. This juice is not yet processed, and still retains the green color of fruits. This is not yet persimmon tannin.|
|4.||The juice is fermented for a few years to make persimmon tannin. The image shows the cellar. The color of tannin darkens as it matures.|
|5.||This is the undiluted solution of persimmon tannin.|
|6.|| The product is packed into 1.8 liter plastic bottles.
The birth of persimmon tannin! The metamorphosis of green persimmon fruits!
|What is Persimmon Tannin
|Various Uses of
|About Nisikawa Honten