Real fermented persimmon. Cheap bars rely on persimmon fragrance or a drop of juice. Persimly uses concentrated persimmon tannin extract, the part that actually breaks down nonenal.
Made the traditional Japanese way. Persimmon has been fermented and used like this in Japan for centuries. Many other brands just borrow the word ‘Japanese.’
Slowly fermented. Unripe persimmons are pressed and left to ferment before any soap is made. It takes months, not minutes.
Limited by nature. Persimmons ripen only once a year, in autumn, so each harvest makes a limited number of bars.
Costs less per day than your morning coffee. For a problem you really want gone