Haman Dried Persimmons have such exceptional taste and quality that they were once offered as tribute to the kings during the Joseon Dynasty. Made from Haman Susi persimmons, a variety of persimmon grafted onto goyom trees, these dried persimmons have long oval shape and a pointed tip. Here in Haman, the drying process is done naturally, allowing the persimmons to maintain their original shape, which sets them apart from those produced in other regions. Also, Haman Susi persimmons are dried using the clear waters and clean air from the Yeohangsan Mountain, resulting in high sugar content, tender texture, and a chewy quality that makes them highly sought after.

Features

• Pasu, Haman, where Haman’s dried persimmons are produced, is situated at an elevation of 770 meters on the slopes of the Yeohangsan Mountain. This area boasts clear air and minimal fog, providing optimal conditions for drying persimmons. The natural winds from the mountain helps the drying process, giving the dried persimmons a chewy surface while providing a texture similar to eating a well-ripened hongsi (sweet persimmon) on the inside. The big temperature fluctuations between day and night during the drying process allow the persimmons to freeze and thaw repeatedly, enriching their flavor. Grown under abundant sunlight and in fertile soil, Haman Susi persimmons are noted for their tender and chewy texture and low seed count.

Cultivation and Production

• Production and Harvest Period: December to the following February.