Kakishibu (Persimmon Tannin)
柿渋 (Kakishibu)
Mengapa memilih Jepang
800+ year continuous kakishibu tradition; specific producer cooperatives in Kyoto, Wakayama, Gifu maintain heritage fermentation methods.
Spesifikasi utama
Total polyphenol content 5–15% in liquid; condensed tannin (proanthocyanidin) the principal active for deodorisation.
Produk akhir tipikal
Deodorising body-care soap and cleansers, antibacterial textiles, natural-tan colorant for paper / wood / cosmetics.
At a glance
- Pemasok terdaftar
- 1 pemasok
- MOQ tipikal
- 1–10 L liquid; 100 g – 5 kg powdered extract
- Waktu tunggu tipikal
- 6–12 weeks (mature stock); 12+ months for new fermentation
- Daerah asal
- Kyoto, Wakayama, Gifu, Nara
- Kategori
- Bahan tradisional
- Musim panen
- Astringent persimmon harvest August – September; fermentation 6–24 months
- Status regulasi Jepang
- Food / cosmetic acceptable; JSCI listed for cosmetic use
- Nama INCI
- Diospyros Kaki Fruit Extract
- Nama Jepang
- 柿渋
- Romaji
- Kakishibu
Tentang bahan ini
Fermented juice of astringent (shibu-gaki) persimmons, used in Japan for over 800 years as a natural preservative for paper (washi), wood, and cloth, and increasingly as a deodorising/antibacterial active in skincare, body care, and antimicrobial textiles. Kyoto, Wakayama, and Gifu host the historic kakishibu production tradition. The high condensed-tannin content (proanthocyanidin polymers) drives both colour (warm tan-brown) and the deodorising effect on volatile sulphur compounds — the basis of the modern body-care positioning.
Status regulasi
| Jepang | Food / cosmetic acceptable; JSCI listed for cosmetic use |
|---|---|
| Uni Eropa | CosIng listed (Diospyros Kaki Fruit Extract) |
| Amerika Serikat | Acceptable for cosmetics under MoCRA |
| Tiongkok | NMPA cosmetic NCI; verify IECIC inclusion |