noun
kakishibu; astringent persimmon juice
A brownish liquid extracted from unripe astringent persimmons, used as a dye, wood preservative, or paper treatment. Often encountered in traditional crafts and construction.
See also: 柿渋
柿渋は木材の防腐に使われる。
Kakishibu is used to preserve wood.
この和紙は渋で染めてあります。
This Japanese paper is dyed with kakishibu.
The full compound for 'kakishibu'; 渋 alone is a shorter form often used in compounds or when the context is clear.
From the kanji 渋, meaning 'astringent' or 'bitter', referring to the taste of unripe persimmons. The reading しぶ is the native Japanese word for astringency.