Traditional Japanese method

The Japanese bar for the smell nobody tells you about.

After 40, skin starts making an oil called nonenal. Regular soap runs straight over it. Fermented persimmon does not.

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Persimmon harvest on a Japanese farm

Why nobody makes it like this

Picked once a year.
Fermented for months.

The fruit is picked in one short autumn window. There is no second harvest to fall back on if you miss it.

The juice then ferments for months, not minutes, the way kakishibu has always been made.

Many persimmon soaps skip that part and rely on fragrance or a splash of juice instead. GLIMM does not.

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