There is no real part two, just the fact that once the kaki are trimmed you peel the skins made ready to be cured.
Harvesting: In the middle of November, later than for most other kaki species; the fruits are left to mature for three to seven days, until their texture becomes as soft as earlobes.
Peeling: A process done by hand, with the use of peelers, unlike Ichiya kakis; within three hours after the peeling, the fruits are fumed with sulfur for about 20 minutes to ease astringency. A chain of fruits, with two kakis bound together horizontally, is hung in a breezy shade for 10 to 15 days.
Sun-drying: Only from 9 in the morning until 4 in the afternoon on the drying platform, for 10 to 25 days; the fruits are turned around many times so that both sides are exposed to wind. On rainy days they are placed in front of fans. At the same time, the stems of the fruits are trimmed in a neat uniform manner.
Sweeping the surface with rice spikes: The surface is gently scratched, leaving tiny scars on the skin, which prompts the sugar from inside the fruit to cover the surface. The sugar then frosts over the skin.
Aired: 20 to 25 days after peeling, they are aired during the sunny hours when the fruits “shine.” They will turn black if not aired and kept in humid air, which makes their surface sticky.