Crisp and refreshing
Straight from the freezer, it has a sorbet-like bite and its sweetness feels gentler.
WAKAYAMA, JAPANPersimmon,
Persimmon,
perfected by time.
Fruit already delicious fresh—made richer through regional drying culture and modern control.
No added sugar. Just persimmon.
JAPAN'S NO.1 PERSIMMON REGION
Wakayama, where exceptional persimmons begin.
32,100tonnes harvested
19%of Japan's harvest
No.1in Japan, 2024
Source: Ministry of Agriculture, Forestry and Fisheries, 2024 crop statistics
What is ANPO KAKI?A dried persimmon,
A dried persimmon,
finished in its own way.
ANPO KAKI and traditional dried persimmons both begin by drying fresh persimmon. What differs is the drying method—and with it, the appearance, texture, and taste.
ANPO KAKI combines the concentrated sweetness of dried fruit with the soft, luscious sensation of eating fresh persimmon. Its carefully balanced drying leaves a gently textured exterior and a moist, tender center. This distinctive combination makes ANPO KAKI a truly unique Japanese dried fruit, made without adding sugar.
01One ingredient:
persimmon.
persimmon.
02No added
sugar.
sugar.
03Ready to eat,
no peeling.
no peeling.
Beyond a fruit snackNatural sweetness.
Natural sweetness.
More ways to serve it.
Enjoy it straight from the package, or pair it with creamy, salty, and savory foods. Its simplicity makes it equally at home in a snack, a cheese course, an appetizer, or a dessert.
Enjoy it all yearOne fruit.
One fruit.
Three temperatures.
ANPO KAKI can be enjoyed throughout the year. Even on its own, frozen, semi-thawed, and fully thawed textures each reveal a different character. When frozen, the sweetness feels gentler, making it especially approachable for those who prefer a less intense sweetness.
Cool and softly melting
A balanced experience with refreshing chill, returning softness, and a fuller sense of sweetness.
Soft and richly sweet
Fully thawed, the fruit becomes most tender and its natural sweetness feels fullest.
Please follow the storage instructions shown on each product. Consume promptly after thawing. Texture and perceived sweetness may vary.
Controlled dryingExperience refined
Experience refined
into modern precision.
We combine generations of experience in judging persimmons with controlled drying equipment to create the distinctive texture of ANPO KAKI.
Temperature and drying conditions are managed to reduce variation while people continue to monitor each batch. Equipment provides consistency; human judgment decides when the outside has the right bite and the inside remains soft and luscious.
NO SULFUR FUMIGATION
We do not use sulfur fumigation. Instead, we apply processing methods that help control discoloration while preserving the character of the fruit.
ONLY PERSIMMON
No sugar or sweetener is added. The flavor comes from the fruit itself and the way it is dried.
Our originGrowers united
Growers united
to create new value.
Five local growers came together with a shared ambition: to use every harvest more fully and carry the future of the producing region forward. With the support of JA Kihoku Kawakami at the time, they established this processing business.
By combining knowledge developed through local persimmon drying with modern equipment and quality control, persimmons from Katsuragi and surrounding producing areas are transformed into ANPO KAKI—an appealing product that can be enjoyed beyond the harvest season.
Growing and processing work together to expand the future of the region.Read the full story in Japanese
Trust built over timeFrom a local partnership
From a local partnership
to markets across Japan.
Working side by side with growers and JA, we have introduced the value of ANPO KAKI made from persimmons grown in Katsuragi and surrounding areas. Domestic sales now extend from Hokkaido in the north to Okinawa in the south.
Growers, JA, and processing
Different roles, united by one purpose: creating new value from the region’s persimmons.
Hokkaido to Okinawa
Experience supplying retailers and sales channels across Japan.
ANPO KAKI throughout the year
Demand peaks in autumn and winter, while different serving temperatures offer new ways to enjoy ANPO KAKI throughout the year.
For international buyersFrom Wakayama
From Wakayama
to new tables.
We are seeking relationships with importers, distributors, retailers, hotels, restaurants, and food manufacturers who understand the value behind Japanese fruit, careful processing, and regional craftsmanship.
Premium Japanese fruit products, specialty food retail, seasonal displays, and gift programs.
Cheese boards, desserts, hotel service, cafés, restaurants, and menu development.
Confectionery, dairy pairings, bakery applications, and collaborative product ideas.
Let’s discuss your market.
Product specifications, storage conditions, shelf life, order quantities, export availability, labeling, and market requirements will be confirmed for each inquiry.