Persimmon Bingsu

PERSIMMON BINGSU highlight Korea’s harvest season through persimmons in two forms: ripe hongsi, soft and almost jelly-like, and semi-dried bangeonsi, dense with concentrated sweetness.

Geranium, Roman chamomile, yuja, and subtle sulfurous molecules work together to recreate fresh persimmon flesh, while ginger tea, wood resins, and honeyed materials suggest fruit slowly drying.
Earthy, medicinal notes evoke persimmon sepals, adding tannic contrast to the sweetness.

A cool, milky veil surrounds the composition to evoke the airy shaved ice of a Korean dessert served with persimmons, capturing the comforting transition from autumn into winter.

In Korea, persimmons are one of the fruits commonly enjoyed during the autumn and winter seasons.
From fresh persimmon (홍시), to semi-dried persimmon (반건시), and fully dried persimmon (곶감), persimmons are a familiar seasonal treat.

Persimmon Bingsu brings this familiar cold-season fruit together with one of Korea’s most loved desserts, bingsu (shaved ice).

Top: Hongsi (Red Persimmon), Banga Leaf, Yuja-Ginger Syrup
Heart: Bangeonsi (semi-Dried Persimmon), Milk Snow
Base: Persimmon Sepal, Sweet Red Bean Rice Cake, Condensed Milk