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Kakishibu has a deep-rooted history in Japanese craft culture & tradition, dating back to the early 13th century when it was first introduced to Japan from China. Annually in late August, unripe persimmons are harvested as their tannin or juice is extracted. Used as a multi-solution tool, Kakishibu was used to cure hangovers, for wood lacquering, and even as a clearing agent for sake, to name only a few of the varied applications of the historic dye.
*Model is pictured wearing a size S. He weighs 59kg (130 pounds) and is 178cm (5’11”) tall.
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