Wine Pomace
Natural Dye Yarn
About The Process
Leveraging their advanced techniques for enhancing color intensity, we collaborated with Professor Masuda from Yamanashi Prefectural University, who developed a dye from dekopon, and with Nakamura Shoji in Tsuru City, known for researching various applications of wine pomace. Additionally, with support from Maeda Lumber in Nishikatsura Town, we conducted tests using cedar bark. The test results from Maruko Sangyo, a dyeing and processing company in Fujiyoshida City, Yamanashi Prefecture, will be utilized in the production of sample fabrics at Tenjin Factory.
Nakamura Shoji in Tsuru City has been exploring secondary processing of wine pomace, a byproduct of wine production, to determine its potential as a food ingredient. They have successfully commercialized products in this area. Utilizing wine pomace as a natural dye in textiles not only promotes the reuse of local resources but also addresses regional challenges and enhances branding. This approach has been identified as a key aspect of our project.
Yamanashi Prefecture, renowned for its wine production, generates a significant amount of waste during the manufacturing process. By repurposing these byproducts, such as wine pomace, for natural dyeing, we aim to contribute to sustainable practices and regional revitalization.
