Haruka Takei

柿渋

KAKISHIBU

Astringent Juice of the Persimmon


柿渋は未熟の青い渋柿の搾り汁を自然発酵させたものです。

KAKISHIBU is a liquid made by naturally fermenting the juice of unripe astringent persimmon.

搾りたての生渋と2年間発酵させた柿渋


Fresh Persimmon Juice

and

Fermented Persimmon Juice

My work

My work is Dyeing with Kakishibu I made by myself and Weaving.

Sometimes both two things have been done.


柿渋を作ります。
柿渋で染めます。
布を織ります。

柿渋で染めたヘンプ糸

Kakishibu dyed hemp yarn

柿渋×藍 ヘンプショール

Kakishibu and Japanese indigo dyed

Handwoven hemp shawl

柿渋で染めた綿麻布

Kakishibu dyed cotton ramie cloth

柿渋バッグ

Kakishibu bag

柿渋×インド藍 

Kakishibu and Japanese Indigo dyed 

Handwoven mat

Using Format