"Japan Persimmon Trio" Kuroama, Shonai & Tone Wase, Three Regional Expressions of Japan’s Seedless Persimmon Tradition (3pcs/approx.750g) | Delivery: 23th~24th Oct

Three persimmon regions, three remarkably different expressions of Japan’s seedless persimmon tradition. This collection brings together Wakayama Kuroama, Yamagata Shonai Persimmon and Nara Tone Wase, allowing you to experience how cultivation, ripening and regional craftsmanship transform closely related persimmons into distinctly different flavours and textures.

Kuroama from Wakayama is the rarest expression. Each fruit is individually bagged while still on the tree, together with solid alcohol to remove its astringency. The fruit is left hanging longer to mature, developing deeper colour, higher sweetness and distinctive dark, brown-sugar-like flesh. The labour-intensive process keeps production limited. 

Shonai Persimmon from Yamagata represents the historic heart of Hiratanenashi. The original seedless persimmon was discovered in Tsuruoka in the late 19th century, and the region has cultivated the tradition for more than a century. Its dense yet juicy flesh, seedless centre and refined sweetness make it a classic expression of Japanese persimmon.

Tone Wase from Nara was born as an early-ripening mutation of Hiratanenashi and matures around two weeks earlier. Its flesh is particularly soft and juicy, while Nara’s growers are known for prioritising colour, maturity and eating quality rather than simply rushing fruit to market.

One fruit tradition, interpreted three ways — rare and intensely matured, historic and refined, early and succulent.