貝灰 500g

貝灰 500g

¥800
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商品購入後の保管方法

  • 保管の際は、直射日光を避け、風通しの良い場所で保管をお願いいたします。
Use a neutral detergent without fluorescent brighteners or bleach when washing.

For the first two to three washes after purchase, we recommend gently hand washing in warm water (around 40°C / 104°F) with an appropriate amount of neutral detergent.

Our genuine indigo-dyed products undergo thorough decolorizing and natural color-setting treatments after dyeing; however, vigorous rubbing during use may cause some color transfer.

During washing, you may notice a brownish-yellow tint—this is due to natural alkaline residues from the dyeing process. Repeated washing will remove these residues, revealing the vibrant, unique indigo blue.

Each product is handmade, so color and pattern variations are normal and contribute to the uniqueness of the item.

The alkaline residues can react with sunlight and other ultraviolet rays, potentially causing discoloration. Please store your product away from direct sunlight.

Agriculture

October 15, 2024
At Watanabe’s our indigo making process begins with organic compost-based soil preparation.

We avoid herbicides and pesticides, instead focusing on nurturing healthy, fertile soil. This approach enriches the ecosystem of our fields, naturally suppressing pests and diseases.

Our indigo, cultivated through the blessings of nature, the land, and the bonds of our local community, develops a deep, vibrant blue. Harvested at peak summer, the leaves and stems are carefully sorted in a process called Aikonashi, then sun-dried to perfection

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Fermented Indigo (Sukumo)

2024.10.15
Sukumo, the traditional Japanese fermented indigo dye, is created by spreading dried indigo leaves on a fermentation bed (nebedoko). After moistening and mixing the leaves, the fermentation process begins.

Over 100 days, the indigo undergoes an initial resting phase (nesekomi) followed by more than twelve rounds of turning (kirikaeshi). During these stages, the leaves gradually transform into rich, vibrant sukumo. At peak fermentation, the core temperature reaches 70°C (158°F), producing steam and a strong, ammonia-like aroma.

While the fermentation bed may appear motionless, it teems with invisible microbial activity, requiring keen sensory observation throughout the process.

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Dyeing

October 15, 2024
At Watanabe’s, we craft our indigo dye using sukumo (fermented indigo), wood ash, shell lime powder, and wheat bran—all natural materials.

Over two weeks, we nurture fermentation to gradually intensify the dye’s potency through a traditional Japanese method called Sukumo Aidate.

Within the dye vat, a microbial ecosystem thrives, reminiscent of a living galaxy where societies form, villages emerge, and life pulses unseen. This invisible vitality imbues our indigo with its deep, soulful blue.


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