noun
persimmons mellowed in a sake cask
A traditional method of removing astringency from persimmons by placing them in a sake cask. The resulting fruit is sweet and may carry a faint sake aroma.
樽柿は渋抜きの方法として昔から行われている。
Mellowing persimmons in a sake cask has been practiced since old times as a method of removing astringency.
この地方の特産品に樽柿がある。
Persimmons mellowed in a sake cask are a local specialty of this region.
干し柿 are dried persimmons, while 樽柿 are mellowed in a sake cask, resulting in a different texture and flavor.
渋柿 is the astringent persimmon before processing; 樽柿 is the product after mellowing in a sake cask.
Compound of 樽 (たる, 'cask') and 柿 (かき, 'persimmon'), referring to the method of mellowing persimmons in a sake cask.