It is a wild grape found only in Ryukyus that has been academically identified as an East Asian (European) species. It is considered to be a mutant variety of the East Asian county species Vitis ficifolia. It has the characteristics of a mountain grape, with a sour flavor and a sugar concentration of 16 to 20. The skin is thick, and the grapes are tiny and seedy, with each bunch weighing between 20 and 50 grams.
It is said that Okinawa's strong UV rays and sea breezes have enabled the distinctive Ryukyu grapes to grow wild.

Fearing that the habitat in which Ryukyu Ganebu may grow wild has been drastically diminished, and the species may go extinct, four producers gathered native plants from all around Okinawa, collected seedlings, and started cultivating them in Onna Village.
Although supplies are limited, wine made from 100% harvested Ryukyu Ganebu is produced and marketed.

There is a saying that when there was no food to make an offering, people would grab Ryukyu Ganebu from the mountains or seaside and offer it. Because of its high acidity, it was not suitable for raw consumption, and despite the fact that it had been growing wild since ancient times, it was thought to have no practical usage. As land development expanded, mountainous areas were deforested, and nature along the seashore was ruined by land reclamation and coastal construction, making native Ryukyu ganebu harder to find.