We have summarized the most frequently asked questions about our products.
-What is the difference between Crimson glory vine and other regular grapes?
Crimson glory vine is grown wild in mountains of northern Tohoku and Hokkaido. (Some of the vines are currently cultivated in Japan.*) Crimson glory vine is one of the only two Japanese native species of grape vines along with “Koshu.” Almost all grape varieties or species you can find in markets are originated in Europe or America. Compared with other species, an individual grape of Crimson glory vine is small in diameter (8 mm) and it contains large seeds resulting in only a small amount of juice producible. Grapes are polyphenol-rich fruit. Crimson glory vine contains 8 times as much polyphenol as other grapes. The amounts of iron, calcium and potassium are 3 to 7 times as much as regular grapes.
*Sakohonten started the Japan’s first cultivation of Crimson glory vine in 1971.
-Where do the ingredients of the products come from?
Crimson glory vine and Campbell Early are all from Iwate prefecture. Apples for “Yamabudo-to-Ringo-no-Jam” are from Aomori prefecture. Acacia honey for “Mitsu-iri-Kibudo” is produced in Japan.
-Do you use Crimson glory vines harvested in the wild?
We use Crimson glory vines from the company’s vineyard in Kuji-shi, Iwate prefecture, and licensed growers in Shiwa-cho, Iwate. We use some wild vines as well. Wild Crimson glory vines bear fruit every other year, while the cultivated ones do yield grapes every year thanks to pruning. This means that more grapes of the cultivated vines than those in the wild are used for our products.
-Do you use agricultural chemicals?
The company vineyard has been utilizing only chemical-free organic cultivation. The licensed growers use reduced amounts of agrichemicals (Crimson glory vine: 8 times a year while grapes for eating raw: 12-14 times a year). These 2 kinds of vines are mixed for making our products. The result of residual pesticide inspection is “Not Detected.”
-Do you perform radioactivity inspections?
Radioactivity inspections are performed periodically after the Great East Japan Earthquake took place. The results have shown that radioactivity concentration is “not higher than the safety limit (25 Bq/kg)” every year.
-How about raison products with Crimson glory vine？
We do not have raison products in our line-up. Though berries of Crimson glory vine are very small, each of them contains two big solid seeds without exception. So, edible portions of berries, when dried, are very small. In addition, flavor and taste will be affected by their seeds.
-Can I purchase a young plant of Crimson glory vine?
We are sorry, but we do not carry them.
-What are the differences among “Yama-no-Kubudo,” “Kanjuku Yama-no-Kibudo,”
“Mitsu-iri-Kibudo” and “Minori”?
The manufacturing process of the first 2 products is exactly the same. The only difference between them is the timing of harvesting. “Kanjuku Yama-no-Kibudo” is made from a month-late Crimson glory vines harvested in October, by which time the grapes are fully ripe with increased sugar content. “Yama-no-Kibudo” is made from grapes harvested in early to mid-September, by which time they are ripe enough but still lightly acidic. “Mitsu-iri-Kibudo” is a grape juice made from “Yama-no-Kibudo” (100% Crimson glory vine juice) and 10% acacia honey. “Minori” is a grape juice made from Vitis amurensis (Amur grape), another species found in the East Asia. Amur grape has less astringency and bitterness than Crimson glory vine.
-Do you use unripe berries as well for producing “Yama-no-Kibudo”?
No. Crimson glory vines become ripe enough for harvesting in September. You can enjoy more refreshing taste than “Kanjuku Yama-no-Kibudo” because the sugar content of September berries is not high.
-Why are Crimson glory vine juices more expensive than other regular grape juices?
First, our Crimson glory vine juices are straight juices and are not from concentrate like other regular grape juices. To produce not-from-concentrate juice costs much. In return, its taste and flavor are incomparably better than the one from concentrate. Second, individual grape of Crimson glory vine is small and contains large seeds. Thus the amount of juice from a grape is about 60% of that made from an ordinary grape. To make an amount of a small bottle of juice of “Yama-no-Kibudo” (100 ml) requires as much as 200 g of Crimson glory vine. Third, pressed juice goes into the company’s original method “3-year vacuum aging.” The time consuming process is essential to produce the very best grape juice worth its price.
-Why is “Minori” less expensive than “Yama-no-Kibudo”?
A grape berry of Vitis amurensis (Amur grape) which “Minori” is made from is bigger than one of Crimson glory vine and thus the grape can produce larger amount of squeezed juice. The grape, with mild acidity, does require about 1 year for aging while “Yama-no-Kibudo” and “Kanjuku Yama-no-Kibudo” needs 3 years. These are the reasons why “Minori” is less expensive.
-“Yama-no-Kibudo,” in spite of its hard-to-drink image, tastes great.
Do you add something to control taste?
“Yama-no-Kibudo” is natural food with no added sugar, no preservations, no artificial coloring and flavorings of any kind. Our original method “3-year vacuum aging” lets tartar acid naturally settle down at the bottom. Then upper layer of juice is bottled, offering pleasant taste.
-When I drank “Yama-no-Kibudo,” I felt warm in the body. Does it contain alcohol?
No. “Yama-no-Kibudo” is 100% non-alcohol straight juice. It might have been caused by polyphenol contained in the juice. It works as a strong antioxidant agent and a cell activator.
-What are the calories and nutritional values of each product?
For nutrition information, please crick here.
-Are there any allergens detected?
Please refer to each product page respectively. You will see if specific raw material is used or not.
-What is the best way to drink “Yama-no-Kibudo”?
We recommend you to drink small amount (50 – 100 ml) daily. You can enjoy “Yama-no-Kibudo” in a variety of ways. For more, please click here.
-Is it O.K. for children to drink “Yama-no-Kibudo”?
Since it is 100% pure fruit juice, it is no problem for children to drink. Guardians should adjust the amount and frequency when children take “Yama-no-Kibudo.” Nursing mothers can drink it too. However we do not recommend that you give it to infants due to its rich taste and strong acidity.
-Is it O.K. for a sick person to drink “Yama-no-Kibudo”?
It depends on multiple conditions and situations of a patient. We kindly ask you to consult your doctor.
-Is it O.K. to drink lees at the bottom？
They are sediments of tasty and nutrient components, so there is no problem to consume such lees.
-How does “Yama-no-Kibudo” work on one’s body?
People in the Kuji area have been using Crimson glory vine as a home remedy medicine in the past 700 years. Once it was known to contain abundant amount of iron, expectant and nursing mothers have made good use of it. Further studies have revealed that Crimson glory vine contains a strong antioxidant effect to restrain active oxygen which accelerates aging. “Yama-no-Kibudo,” with its natural nutrients, is considered to give vitality and to work effectively for one’s body.
-Why does “Kibudo Jam” have sauce-like texture?
In the process of producing “Kibudo Jam” we shorten a normally required time of boiling down for jam making to keep a low sugar content. As a result, “Kibudo Jam” comes in less viscous body so that its refreshing acidity with sugar level (40 – 43 degrees) can be retained. “Kibudo Jam” could become very soft, especially during summer, and it would possibly spatter or drip when you open the lid or spoon it out from the container. The jam must be handled with care. Please click here to see more about how to enjoy “Kibudo Jam.”
-I found something hard in a jar of “Kibudo Jam.” What is it?
They are possibly tartar acid crystals formed in refrigerator. Though tartar acid is precipitated and removed in the manufacturing process, it has the nature of crystallizing in a cool temperature. Those crystals can be eaten.
-What is a best-before date of each product?
It is 12 months from the date of manufacture if it remains unopened for “Yama-no-Kibudo,” “Kanjuku Yama-no-Kibudo,” “Mitsu-iri-Kibudo,” “Monori,” “Kosen Yamabudo,” “Campbell,” “Kibudo Jam ,” and “Yamabudo-to-Ringo-no-Jam.”
-When I opened a bottle of juice, I heard a fizzing sound and found mold floating
on the surface. What is happning?
We do not use preservatives for our products. If you store at room temperature even after opening, juice may start unwanted fermentation which will cause the growth of mold. The fizz shows carbonate gas was generating in a bottle. We ask you not to consume when you find something odd such as fizz, fungi, etc.
-What is the best way to preserve your products at home?
We do not use preservatives for our products. So before opening, please store in a cool dark place away from direct sunlight at room temperature and after opening, please keep in refrigerator and consume as soon as possible. As for storing a bottle of 1.8 L, we recommend you to subdivide into small containers before keeping in refrigerator.
-If juice is past its best-before date, is it still safe to consume？
We have set “12 months from the date of manufacture if it remains unopened” as best-before date. We performed stability test on products up to 18 months from the date of manufacturer. The results showed that quality of products depended on their storage condition after purchase. Thus, we kindly ask you to consume before the date is expired.
-Glass bottles are heavy and can be broken easily. Screw caps are very tight to open.
Why don’t you use plastic bottles?
We are sorry for the inconvenience. We think glass bottles are the best to keep quality of juice products among the current various materials used for bottles. Glass bottles are airtight as compared with a paper or plastic container. In addition, they do not absorb odor like cans do. The reason why we adopt glass bottles is that they are suitable for assuring safe quality of the non-preservative products. The same reason can be applied to aluminium caps we adopted. When you find an aluminium cap or a jam jar lid is too tight to open, put on rubber gloves or warm the cap/lid in hot water to make it loosen.
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