- New & Restocks
- Learn More
A marriage of traditional dyeing methods & texture kicked into overdrive, our latest collab with the Slub Masters puts our favorite iconic Japanese dye on a pedestal.
In order to produce the natural dye to achieve the perfect warm hue of brown, we turn once to the quintessential Japanese fruit, Kakishibu (persimmon fruit). Producing Natural Kakishibu dye is a notoriously slow process which starts with the harvesting of the unripe fruit during the Summer. The extracted juices must then undergo a one-year fermentation and storage process, in order to remove impurities such as organic acids prior to being refined as a dye.
One of the charms of Natural Kakishibu dye is the variation of the final resulting hue of the garment. Factors such as the quality of the fruit, the fermentation method, dyeing season and even the weather all tie into the dyeing process of this garment.
Each individual tee goes through a labor-intensive process of being garment dyed by hand. One dip process involves immersing the tee in the Kakishibu dye before wringing it once/twice and line-drying. This same process must be repeated 7-8 times in order to achieve the desired hue of brown.
One further variable which must be factored in the production is the natural patina of Kakishibu due to UV rays. Exposure to sunlight actually darkens the hue of Kakishibu and as such, much of the final dyeing and drying is done during the rainy season to ensure a balanced change of color of the tees.
*Model is pictured wearing a size 3. He weighs 59kg (130 pounds) and is 178cm (5’11”) tall.
**Please note that as this tee is garment dyed individually by hand, there will be some color variation from piece to piece.
|Size (CM)||Chest||Shoulder||Centre Back||Sleeve||Armhole|
|Size (Inches)||Chest||Shoulder||Centre Back||Sleeve||Armhole|