hachiya persimmon
A specific astringent variety of Japanese persimmon, often used for drying (hoshigaki) or when fully ripe and soft.
Hachiya persimmons are a type of astringent persimmon; they become sweet when dried.
A common sweet (non-astringent) persimmon variety, contrasting with the astringent 蜂屋柿.
Named after the Hachiya area (蜂屋) in Gifu Prefecture, where this variety is traditionally cultivated.