Yamanashi Kyoho Grape
山梨巨峰 (山梨巨峰)
Por qué hacer sourcing en Japón
Yamanashi's volcanic-soil terroir and 80+ year cultivation refinement produce Kyoho grapes recognised globally as the premium Japanese table grape.
Spec clave
Brix 18-20; berry weight ~14g; anthocyanin 40-80 mg/100g (skin); thick skin reduces shelf-life to 1-2 weeks.
Producto final típico
Premium gift fruit, premium juice retail, anthocyanin-positioned functional ingredients.
Resumen
- Proveedores listados
- —
- MOQ típico
- 100 kg fresh; 10–50 kg juice
- Plazo típico
- 4–8 weeks (in season)
- Regiones de origen
- Yamanashi (largest), Nagano, Yamagata, Fukushima
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- August – September
- Estado regulatorio en Japón
- Food product; Yamanashi regional brand
- Nombre japonés
- 山梨巨峰
- Romaji
- 山梨巨峰
Sobre este ingrediente
Premium Japanese hybrid grape (Kyoho cultivar developed 1937 in Shizuoka) — Yamanashi Prefecture is the leading commercial producer. Distinguished by exceptionally large fruit size (~14g per berry vs ~5g for Concord), intense sweetness (Brix 18-20), and a thick black-purple skin rich in anthocyanin. Used as a premium gift fruit, in juice for premium beverage retail, and increasingly as feedstock for resveratrol / anthocyanin functional ingredients. Distinct from existing yamabudo (wild Japanese grape) entry.
Estado regulatorio
| Japón | Food product; Yamanashi regional brand |
|---|---|
| Unión Europea | Food import; phytosanitary certificate |
| Estados Unidos | GRAS; FDA Prior Notice; phytosanitary |
| China | GACC; phytosanitary |