Gifu-Mino, Kyoto-Yamashiro, and Hiroshima-Bingo were historically known as Japan's three major kakishibu production regions.
Kakishibu is made from unripe green persimmons.
Green persimmons are harvested, crushed finely, pressed to extract juice, filtered, then fermented and aged to create kakishibu.
In kakishibu created through these many steps, the persimmons of the land and the craftsperson's skill become inseparable.Persimmon varieties and production methods vary by region, creating kakishibu distinctive to each area.
WASHIKA incorporates kakishibu from across Japan into washi paper, transforming it into a distinctive bag material.
Materials born from land and hands. Japanese heritage into modern life.
