Most Expensive GRAPES In The World - Success Of Grapes Farming In Japan

Kyoho grapes are a popular variety of grapes that were developed in Japan in 1918. They were made from a crossing of the European Vitis vinifera and the American Vitis labrusca. Their most striking particularity is their sheer size. A single grape usually weighs between 10g to 12g. In fact, the name in Japanese comes from a combination of the character for "gigantic" and "peak".
Another clear characteristic of the Kyoho grape is its deep purple colour that can be almost black. The inner flesh is sweet and has a low acidity.
The production of the kyoho grapes in Japan is strictly controlled. They are generally made into clusters of 30 to 35 grapes that weigh at full maturity between 400g and 450g. If the number of grapes on the cluster is too high, the fruit will lose some of its sweetness and will not have a colour that is as dark.
In Japan, the kyoho grapes may be eaten as is, with peel or not based on personal preferences, but since they are kind of expensive and can even be used as luxury gifts if the grapes are of the best quality, people often consume them as a decorative topping.
The kyoho grape is one of the most popular fruits in Japan so naturally, you will find various kyoho-flavoured products. Kit Kat Japan even made some limited time chocolate bars that are made from kyoho grapes. You may see them popping up every now and then as part of a special seasonal series. The Japanese love to consume foods that remind them of the passing seasons.
Applications
Kyoho grapes are best suited for fresh applications and are traditionally eaten straight, out-of-hand. It is important to note that the skin can be eaten with the flesh, or it can be removed before consumption, depending on consumer preference. In Japan, the variety is often served peeled and chilled for the sweetest flavor. Kyoho grapes can be sliced and paired with cheeses on appetizer plates, tossed into fruit and green salads, blended into sorbets and ice cream, or used as a topping over baked goods such as cakes, pies, and tarts. The grapes can also be used similarly to a concord,
making excellent juice, preserves, and sweet wine. In Japan, Kyoho grapes are often sliced and layered in cream-filled sandwiches or are used in the traditional cocktail chuhai, which is shochu mixed with carbonated water and additional fruity flavorings. Kyoho grapes pair well with cheeses such as feta, blue, and cheddar, peanut butter, lavender, honey, rosemary, fruits such as blueberries, apricots, cherries, apples, and oranges, and nuts such as hazelnut, almonds, pecans, and peanuts. Whole Kyoho grapes will keep up to one week when stored unwashed in a partially ventilated container in the refrigerator.

Ethnic/Cultural Info
Kyoho grape cultivation is considered an art form in Japan. The strictly controlled growing process involves careful pruning, studying, shaping, and harvesting. As the grapes mature, the bunches are pruned to contain 30 to 35, evenly spaced and sized berries. If there are too many fruits within one bunch, it is believed that the grapes will lose their sweet flavor. Kyoho grape bunches are also molded to have a uniform, round shape and are covered in white paper bags to prevent insect infestations, diseases, and protection from the elements. During the ripening process, the grapes are assessed continuously for their color and size, and once ripe, they are hand-harvested and carefully packaged for the market. Kyoho grapes are often given as luxury gifts in Japan and are a symbol of quality and friendship. There are specialty fruit parlors across the country, such as the Sembikiya Fruit Emporium in Tokyo, that sell high-end fruits as presents for birthdays, anniversaries, graduations, and weddings. In the store, the fruits are presented to consumers under bright lights, modern signs, and decorative stickers. Some Kyoho grapes, depending on their cultivation, can cost over sixty dollars for one bunch.

Geography/History
Kyoho grapes were developed as a hybrid variety in Japan by agricultural scientist Ooinoue Yasushi in 1937. The cultivar was named Kyoho in 1946 in honor of Mt. Fuji, which was visible from the research center’s windows where Yasushi created the grape. It took several years before the variety gathered enough interest in Japan for extensive cultivation, and in 1957, Kyoho grapes became a widespread cultivar seen in consumer markets. In the modern-day, Kyoho grapes have also been established outside of their native home in both California and Chile. Kyoho grapes can be seasonally found through specialty markets in Japan, China, Korea, Chile, and the United States.