Kakishibu (Persimmon Tannin)
柿渋 (Kakishibu)
Por que sourcing do Japão
800+ year continuous kakishibu tradition; specific producer cooperatives in Kyoto, Wakayama, Gifu maintain heritage fermentation methods.
Spec principal
Total polyphenol content 5–15% in liquid; condensed tannin (proanthocyanidin) the principal active for deodorisation.
Produto final típico
Deodorising body-care soap and cleansers, antibacterial textiles, natural-tan colorant for paper / wood / cosmetics.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 1–10 L liquid; 100 g – 5 kg powdered extract
- Prazo típico
- 6–12 weeks (mature stock); 12+ months for new fermentation
- Regiões de origem
- Kyoto, Wakayama, Gifu, Nara
- Categoria
- Materiais tradicionais
- Época de colheita
- Astringent persimmon harvest August – September; fermentation 6–24 months
- Status regulatório no Japão
- Food / cosmetic acceptable; JSCI listed for cosmetic use
- Nome INCI
- Diospyros Kaki Fruit Extract
- Nome japonês
- 柿渋
- Romaji
- Kakishibu
Sobre este ingrediente
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 regulatório
| Japão | Food / cosmetic acceptable; JSCI listed for cosmetic use |
|---|---|
| União Europeia | CosIng listed (Diospyros Kaki Fruit Extract) |
| Estados Unidos | Acceptable for cosmetics under MoCRA |
| China | NMPA cosmetic NCI; verify IECIC inclusion |