SAKE Exclusive Collection
Sakabukuro: during the 1800s and early 1900s, Japanese sake brewers filled sakabukuros with nigori-sake (unrefined sake) which was then hung, so that the pure seishu (refined sake) could drip out into collection vats.
Thrifty sake brewers would make sure that any bag which was damaged regained a longer, useful life by sewing meticulously stitched mukatenui (hand sewn) patches on the bags, using thick cotton threads.
Every summer, skilled sakabukuro specialists repeatedly applied persimmon juice (kakishibu) onto the sturdy sakabukuro to infuse the bags with its natural strengthening agents and antibacterial properties. Repeating this process many times over the years caused the sakabukuro cotton fabric to gradually transform in appearance and texture.