Unripe green persimmons are rich in an ingredient called kaki-tannin that is a type of polyphenol.
Tannins are strongly astringent when they dissolve in the mouth, and green persimmons are packed so richly with kaki-tannins that they are too astringent to eat.
Compared to ripe red persimmons, green persimmons are said to contain three times the amount of kaki-tannins. We harvest green persimmons in late July when they have the highest kaki-tannin content.
We utilize the geographical benefit of being in the local region of green persimmons, and procure them while they are still fresh to use in products.
Kaki-tannins have large molecules that adsorb bile acid in the stomach well and are expel it from the body as stool. Bile acid is said to promote the activity of fat-dissolving enzymes in the bowels and liver and emulsify fats, acting as a type of bowel cleanser. After being expelled, to replenish the reduced level of bile acid, the liver uses cholesterol that is an ingredient to create new, active bile acid. Kaki-tannins are said to approach that action.
We used our independently developed technology and production methods to reduce the astringency in green persimmons that could not be eaten due to their strongly astringent taste, making it easier to utilize the power of kaki-tannins.
Wakayama Prefecture is the top persimmon cultivation region in Japan.
The variety we use the most is sour persimmons. Kakitama is made with Hiratanenashi (compressed and seedless) persimmons.