In Japan there are two kinds of persimmon; the naturally sweet variety and the bitter variety. Mishirazu-Gaki are the bitter variety. However after being sprayed with shochu (a distilled Japanese liquor) and stored in boxes for a couple of weeks or so, they become deliciously sweet and are known as mishirazu-gaki.The mishirazu from Aizu are of such high quality that every autumn Aizu growers present boxes of them to the Japanese royal family.
