Two sorts of persimmon are widespread in Japan: the sweet one grows in warm areas, and the astringent one grows in cold areas. The astringent sort of persimmon is used in processed way in cooking sake. It is also can be dried. Kaki is the Japanese sort of persimmon.

Crop is collected in the end of October. Fyugaki is the most famous sort of persimmon. This sort is cultivated in all regions, except Hokkaido. It can be cultivated in home conditions. It doesn't require special care.

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