Kakishibu is the fermented juice of unripe persimmons — a liquid Japan has relied on since the Heian period, valued as much for what it protects as for what it colours. Brushed onto paper, its tannins guard against damp and insects; historically, it was kept as a household remedy as often as a dye.
Made by hand, one sheet at a time, by a washi studio in Japan — dyed with kakishibu and finished in ink on hemp washi. Its tone is not yet settled: kakishibu continues to deepen wherever daylight reaches it, slowly, for as long as it hangs.
