日本語版

Date no Anpogaki

ingredient / ingredient-date-anpogaki

伊達のあんぽ柿

Date no Anpogaki is a dried persimmon produced in an area centered on Date, Fukushima Prefecture (Date, Kunimi, Koori, part of Fukushima City, and Kawamata, plus part of Shiroishi, Miyagi Prefecture), characterized by a moist, juicy texture. A product registered under the geographical indication (GI) protection system (registration No. 123, registered in 2023).

On this page (6 sections)
  1. Overview
  2. Sources for this overview (1)
  3. Follow the connections
  4. Related entries (5)
  5. Composition and content (1)
  6. Safety and regulation (1)
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Reading the bitterness

Date no Anpogaki is a dried persimmon produced in Date City, Kunimi Town, Koori Town, 5 districts of Fukushima City, and Kawamata Town in Fukushima Prefecture, and 2 districts of Shiroishi City, Miyagi Prefecture. Under the geographical indication (GI) protection system, it was registered as registration No. 123 on January 31, 2023, and the raw-material cultivars listed are 「蜂屋柿」 (in translation: "Hachiya persimmon") and 「平核無柿」 (in translation: "Hiratanenashi persimmon").

Raw persimmons are grown following the council's cultivation guidelines, ripened further after harvest, and processed in compliance with standards for sulfur fumigation and drying control. As characteristics, the specification describes bright orange flesh, an overall soft feel, and a half-dried, juicy, melting texture. The materials checked contain no description of bitterness.

Sources for this overview

  1. 地理的表示産品情報発信サイト 伊達のあんぽ柿(登録番号第123号)

    農林水産省(地理的表示産品情報発信サイト) / 2023 / government document / full text checked

    Checked for this overview: Matched registration No. 123, January 31, 2023, the 5 districts in Fukushima and 2 districts in Miyagi, and the raw-material cultivars. / Matched the cultivation guidelines, further ripening, sulfur fumigation, drying control, and the color and texture characteristics. / Matched the point that the specification explicitly describes it as a dried persimmon, without inferring bitterness.

Follow the connections

Date no Anpogaki →is a type of→ Hoshigaki (dried persimmon)

Structured claims — open a section to read each claim's confidence, evidence and limits

Composition and content (1)

Date no Anpogaki is a type of Hoshigaki (dried persimmon)supported

Note: The GI specification explicitly states 「干柿」 (in translation: "dried persimmon").

The specification explicitly states 「干柿」 (in translation: "dried persimmon").
Source: 地理的表示産品情報発信サイト 伊達のあんぽ柿(登録番号第123号) (農林水産省(地理的表示産品情報発信サイト), 2023) · full text checked
Show dataingredient-date-anpogaki —is_a_type_of→ ingredient-hoshigaki
claim: clm-w40c-dateanpogaki-hoshigaki-type / type: taxonomy / updated: 2026-09-02

Safety and regulation (1)

Date no Anpogaki registered_as_gi Registered under the geographical indication (GI) protection system as registration No. 123 on January 31, 2023. The production area is Fukushima Prefecture (Date, Kunimi, Koori, some districts of Fukushima City, and Kawamata) and some districts of Shiroishi, Miyagi Prefecture. The raw persimmon cultivars are 「蜂屋柿」 (in translation: "Hachiya persimmon") or 「平核無柿」 (in translation: "Hiratanenashi persimmon"). Raw persimmons produced under cultivation guidelines set by the council are ripened further after harvest, then processed in compliance with standards for sulfur fumigation and drying control. The product is described in the specification as having bright orange flesh with good color and sheen, an overall soft feel, and a moist, juicy, smooth, pleasant texture.contextual

Note: Ministry of Agriculture, Forestry and Fisheries geographical-indication product information site (2023). In keeping with NIGAMI LAB's policy of not publishing health-function claims, this claim does not address the specification's statement about nutritional content (vitamin C content).

Registration No. 123, registered January 31, 2023. The production area is Fukushima Prefecture (Date, Kunimi, Koori, 5 districts of Fukushima City, and Kawamata) and 2 districts of Shiroishi, Miyagi Prefecture. The raw persimmon cultivars are 「蜂屋柿」 (in translation: "Hachiya persimmon") or 「平核無柿」 (in translation: "Hiratanenashi persimmon"). Raw persimmons are grown under the council's cultivation guidelines and ripened further after harvest. Production complies with standards for sulfur fumigation and drying control. The defining characteristic is 「色艶の良い鮮やかなオレンジ色の果肉で、触感は全体的に柔らかく、半生でジューシーかつトロリとした口当たりの良い食感が特徴」 (in translation: "bright orange flesh with good color and sheen, an overall soft feel, and a moist, juicy, smooth, pleasant texture").
Limitations: The page also states 「他の干柿の7~15倍のビタミンCを含んでいます」 (in translation: "contains 7 to 15 times as much vitamin C as other dried persimmons") as a nutritional characteristic, but it was excluded from the claim under NIGAMI LAB's policy of not publishing health-function claims.
Source: 地理的表示産品情報発信サイト 伊達のあんぽ柿(登録番号第123号) (農林水産省(地理的表示産品情報発信サイト), 2023) · full text checked
Show dataingredient-date-anpogaki —registered_as_gi→ (the claim sentence above)
claim: clm-w40c-dateanpogaki-gi / type: regulatory / updated: 2026-09-02

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