• Astringency of Persimmon

In Japan, dark-orange persimmon fruits on trees set against the backdrop of a clear blue autumn sky is a common sight. There are about one thousands kinds of persimmon in Japan. These varieties are roughly divided into sweet persimmons and astringent persimmons. Sweet persimmons are consumed as edible fruits, and astringent persimmons are used to make persimmon tannin juice, or kaki-shibu.

It is not easy to distinguish whether a fruit of persimmon is sweet or astringent from its appearance. The reason persimmons can be astringent is because of soluble tannin contained in fruits. As the tannin coagulates the viscous protein on the surface of our tongues, we feel its astringency.

• Persimmon Tannin Juice (Kaki-shibu)

Good persimmon tannin juice contains plenty of tannin. In middle to late August, green fruit containing abundant tannin is harvested, and juiced. The varieties of persimmon containing great amounts of tannin are used, such as Ten'nou, Tsurunoko, and Hourenbou. Unripe fruits are crushed and juiced to produce persimmon tannin juice.

• The Color, Shape, Smell, and Taste of Persimmon Juice

You may think the color of persimmon juice looks like the dark orange color of persimmon fruits, but in fact, it is dark brown, almost black. Persimmon tannin is usually liquid. Since it is a fermented product, special care must be taken to keep it at an the appropriate temperature. It has a strong tart smell. While it may be a little difficult to describe the unique taste of tannin, suffice it to say that it makes your tongue feel like it's being squeezed.