The main component of kakishibu is polymeric
Kakishibu is made by fermenting the juice extracted
from unripe sour persimmons.
It is brown in color and has a unique smell.
Since ancient times, kakishibu has been used to dye wood, fabrics, and paper
and as strengthening, antiseptic, and waterproof agents. Moreover, in the field
of folk medicine, it has been used as a hypotensive drug, a remedy for burns
and chilblains, a drug to prevent hangovers, an agent to neutralize protein
toxin of poisonous snakes, and a clarifying agent for sake. It is expected that
kakishibu will be applied in many fields as the latent effects of polymeric
tannin, the main component of kakishibu, are elucidated.