Meshil, what is it?

- A typical Korean traditional fruit.

- A new Korean brand that wants to discover the benefits of this fruit. 

  A tradition with modernity.

- An extract but also a juice made from Korean plum, a new friend of yours for a well-being life.

1) meshil, typical korean fruit

Méshil is a small fruit, close to plum, which grows in the heights in Southern Korea. The white flowers of the tree announce spring from mid-March to early April. Then, the fruits appear to mature from the beginning of June.It’s largely consumed in Korea, but highly unknown in the West. Yet, it’s too good to know its sweet taste, health benefits and varied uses.

2) BOYAK

In Korea, Boyak signifies the perception that the human harmony is related to the inner balance. To find well-being and serenity, you have to know how to take care of your body. Méshil is the perfect example of this philosophy. It has been used for centuries in traditional Korean medicine to prevent and relieve from fatigue and digestive disorders. We find writings related to its benefits in Dongui Bogam, a book of Medicine written by a royal doctor Heo Jun in 1613. It is time to discover this historic treasure!

3) Looking for the Best quality

Looking for the fruit with unusual qualities, Jake and his teammates traveled the whole country in search of the ideal producer. They discovered a farm in Hadong, a small town of Southern Korea, between the River Seomjin and Mountain Jiri. There, the fruit meshil is cultivated in a traditional way, in the respect of the organic farming, and in a preserved environment which ensured an irreproachable quality.

4) The know-how from ancestors

Fermentation takes a large part of Korean food culture. The isolated geographical environment and the harsh winter have forced people to find a way to preserve food without altering their qualities. The Korean ancestors developed their unique know-how, and for more than 1,500 years, it has been inherited. Our juice Meshil uses this cultural heritage of fermentation to extract the fruit. The fruit is fermented for three years in traditional potteries called onggi. Made of terracotta, they are microporous, "breathe" and ensure a perfect fermentation of food.