Higashiizumo Maruhata Dried Persimmon (Shimane): season, origin and where to buy

Seasonal calendar

Dried from late autumn to early winter and on the market from around early December, varying a little from year to year.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Higashiizumo Maruhata Hoshi-gaki is a dried persimmon with a high Brix of about 80. The fruit is dried in special roofed structures two to four stories high. The flesh is deep orange in color. Naturally occurring fruit sugar crystals coat the surface. Although the fruit is dried completely all the way to its center, its flesh still remains baby-soft. Despite its high sugar level, the sweetness is not overpowering. The product is highly prized for its excellent quality and the prestige of its 400-year history of production. It is in high demand as a luxurious gift, especially for year-end oseibo.

Link with the production area

Local conditions, such as well-drained clay-rich soil with good water and nutrient retention, are favorable for growing the Saijo variety of persimmon used for Higashiizumo Maruhata Hoshi-gaki production. The drying operation is helped by the cool seasonal winds and large diurnal temperature ranges typical during late autumn to early winter. To make the most of these seasonal winds, dedicated structures two to four stories high are built for drying persimmons. Drying in these buildings condenses the fruit's sweetness for the production of high-Brix dried persimmon.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s87.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Buy from the producer group (opens in a new tab)Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

Some shop links on this page are affiliate links; we may earn a commission at no extra cost to you.

FAQ

Dried persimmons from the Hata district of Higashiizumo, Matsue City, Shimane Prefecture, dried in dedicated persimmon huts two to four stories high. With a Brix of around 80, they are coated with white sugar and dried to the core yet as soft as an earlobe. With over 400 years of history, they are a popular year-end gift.

Higashiizumo Maruhata Dried Persimmon is produced in Kamiito Hata District, Higashiizumo Town, Matsue City, Shimane Prefecture.

Higashiizumo Maruhata Dried Persimmon is in season (harvested or shipped) in Dec. Dried from late autumn to early winter and on the market from around early December, varying a little from year to year.

Look for it via furusato nozei (hometown tax donation), online shops and the producer group's own shop. Check the GI mark and the place of origin before you buy.

Higashiizumo Maruhata Dried Persimmon was registered as a Geographical Indication on December 10, 2019 (Registration No. 87). The registered producer group is Shimane Prefecture Agricultural Cooperative.