A wet bar does not travel well.
Wrap a bar in a washcloth and it is paste by the time you arrive. Leave it at home and you are back to whatever soap the hotel left out. Hotel soap is regular soap. It runs over the oil and leaves it there.
This tin is brushed aluminum with a slotted insert. The bar sits on the slots and the water runs off underneath. It stays out of the puddle, the way it does on a dish at home.
The lid carries the Kakiyu mark and no words. It can sit in a shared locker or a guest bathroom and say nothing.
The bar arrives the way it left, dry and in one piece.
A dry bar is a bar that lasts.
The bar this tin is made for is fermented kakishibu. Unripe persimmons, pressed green and fermented for months. It is made by the traditional Japanese kakishibu method and certified at over 90% tannin, lot-tested. One harvest a year. When the batch sells through, we wait for the next harvest.
A bar left in a puddle goes soft, and a soft bar washes away faster than it should. Most of that goes down the drain, not onto your skin. The copycats have nothing to lose down the drain: persimmon fragrance, not fermented fruit. Ours took months to make. The bar is only as good as how you keep it.
Three steps, then let it dry.
1. Warm water. Work the bar to a full lather.
2. Wash slowly. Let it reach the skin.
3. Rinse well. Back on the insert, lid off, until dry.
What it is made of.
Tin, insert and lid. Nothing written on any of them.
Try it free.
Pay only if it works.
Use it for 60 days. If you do not smell the difference, and the people close to you do not notice it either, email us and we refund every cent. No forms, no return shipping, no hard feelings.
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