Kakishibu is the fermented tannin juice from an unripe persimmon and is used to waterproof, insect proof, strengthen and dye paper.
Persimmons belong to the ebony family, Ebenaceae, genus dispyros and are native to Japan, China and Burma and the hills and mountains of northren India. The astringent persimmons are used to make persimmon tannin juice, Kakishibu.
Please Note: Kakishibu is a natural product and can be affected by temperature changes.
For best results store in a cool dark place and shake periodically. If the kakishibu starts to thicken, you can gently warm it thin back to its regular consistency.
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