I just watched this very brief youtube video about Kurukomagaki (unsure about spelling), basically the process or putting sake to the calyx and wrap them with plastic bag whilst the fruit still on a tree to make them “sweeter” (according to the video). This process sounds somewhat similar to what the Spanish do with Rojo Briliante and vodka/liqueur (to remove astringency). Anyone here familiar with this method? or perhaps willing to give it a go? My persimmons are not fruiting age yet.
Wow, this is cool. I hadn’t thought about the possibility of applying ethanol to fruit while still on the tree. Some observations from the study:
The study is from 1975. How did I not know 50 years later???
The maximum concentration in the study used is 20% (40 proof), which is also the typical proof of sake. It’s good to know that an 80 proof vodka diluted 50% would work.
The process in the video involves applying the sake only to the calyx; the cover is left closed for only 1 day. That’s fast!
The varieties studied include PCA types. I believe that modern application of CO2 is primarily for PVA types. It’s good to know that ethanol can work with PCA Kakis. I’m growing Saijo and Sheng.
It’s interesting that a change in coloration occurs, as in seeded PVNA types. This suggests that the chemical process is similar.
I think there were some misunderstandings or things lost in translation in the original Youtube clip. However, the research document clears at least some things up. I’ll definitely give it a try when I get the chance.
