[Limited to 200 pairs worldwide]
We're excited to introduce the most incredible and rarest jeans we've ever had at Redcast.
The cotton yarns used in this fabric have been hand-dyed with Kakishibu, an all-natural dye fermented from the juice of unripe persimmons in order to create the natural brown coloured dye. Given the labor intensive process of dyeing the yarns in a natural dye like Kakishibu, only a small production lot of these exclusive jeans are able to be produced.
Kakishibu is a traditional dyeing method using the discolouration caused by oxidation of the fermented juice of unripened persimmon fruit containing strong tannin. It also reacts to sunlight, so the colour changes slowly with time and sun exposure. Historically, Japanese people enjoyed the changing colours and texture of the natural reactions after one week, one month, and one year later. However, because of fast-paced consumer society, Kakishibu traditions disappeared for many years. Samurai is proud to offer Kakishibu dye to revive the wisdom of our ancestors who coexisted with nature.
The most remarkable attribute of these jeans is that they will react to sunlight, so the colour changes slowly with time and sun exposure, which results in a unique patina over time.
Samurai opted for a combination of thinner and thicker threads, resulting in a unique natural dyed fabric with a vast amount of slub. It's one of the slubbiest and most beautiful textiles we have ever seen (take a look at our close-up pictures of the fabric). It is highly irregular denim.
The jeans are made with superior-quality Samurai details such as the iron made pine buttons (gold covered) or the red & silver Lamé selvedge ID. In addition, the 3mm cowhide leather patch features one of Japan's most prolific Shoguns, Tokugawa Ieyasu, observing Kakishibu fruit growing in a garden at the famous Toshogu Shrine in Nikko.
The fit is a true straight cut. The jeans are cut generously in the leg and carry a classic sense.
Samurai jeans have become a legend in the Japanese denim scene. Created in Osaka by Toru Nogami in 1997, Samurai represents the perfection of Japanese tradition, with its iconography of Sengoku-era Samurais and the search for the best and nothing but the best through materials, artisan garment-making techniques and unique detailing.
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