Shibui is perhaps more properly translated as "tannic" as the properties that persimmons, tea (n.b., 'shibui' usually describes tea that has been left to steep way too long and has become very strong, astringent, and due to the tannins in tea, tannic), and some wines share is a relatively high level of tannins. Chokecherries also have tannins, as do pomegranates and cranberries. For this reason, while we think of 'shibui' as referring to a taste, it is mostly referring to the tannic sensation. Harold McGee describes this astringency as "that dry, puckery, constricting sensation that follows on a sip of strong tea or an assertive red wine, or a bite into less than ripe fruit." (From On Food & Cooking)