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Making Process of Kakishibu

Green Persimmons crush persimmons

In late summer fruits
of persimmons are still greenish
and small in size of a golf ball.

Crush the fruits within
the day of the harvest.

add water Ferment persimmons.

Put the crush in a container
and add water.

Leave the crush for a week
for fermentation.

Press to get juice. In 2 to 3years, kakishibu matured.

Extract the juice out of the crush.
The color of the juice is still greenish.

It takes 1 year or more
to become KAKISHIBU.

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