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中邨

干し柿

干し柿

Regular price ¥4,700
Regular price Sale price ¥4,700
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※冷蔵便となります

江戸時代から生きる樹齢200~300年の古木からひとつひとつ手摘みで収穫した柿を、明治期からの伝統の製法で干し柿にしました。

渋柿がかなり熟れた頃、干し柿作りは始まります。雲仙颪(うんぜんおろし)が吹き、晩秋の風物詩となって、家々では軒先に下がり始める小春日和。南島原特有の暖かい日差しで乾燥が進みます。中邨秘伝の製法で、白い粉が吹くまで熟成させます。中邨家2代目初太郎が編み出した製造技術が今に生きています。

 

ご家庭にもギフトにも最適です。

※のし対応もおこなっております。

  • 無農薬・無肥料栽培
  • 樹齢200~300年の柿の木から収穫
  • 明治期からの伝統製法

 

*Domestic delivery only due to refrigerated products

Persimmons are hand-picked one by one from 200~300 year old trees that have lived since the Edo period, and dried in the traditional method since the Meiji period.

The process of making dried persimmons begins when the astringent persimmons are quite ripe. The wind from the Unzen downpour blows and the late autumn winds begin to fall on the eaves of houses in the small spring days. The warm sunlight peculiar to Minami-Shimabara makes the drying process progress. The Nakamura secret method is used to ripen the dough until a white powder blows off. The manufacturing technique developed by Hatsutaro Nakamura, the second generation of the Nakamura family, lives on today.

It is ideal for both home use and as a gift.

  •     Cultivated without pesticides or fertilizers
  •     Harvested from 200~300 year old persimmon trees
  •     Traditional production method since the Meiji Era
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