Kakishibu is made by crushing unripe astringent persimmons, squeezing them to extract the juice, and then fermenting and aging the juice for a long period of time. This liquid, which contains large amounts of persimmon tannin, has been used for various purposes since ancient times and has been deeply involved in everyday life and industry. Among these uses, Kakishibu has been employed as a paint or dye to impart water-resistant, preservative, insect-repellent, strength, and durability properties to natural materials such as wood, cloth and “washi,” traditional Japanese hand-made paper selected as Intangible Cultural Heritage by UNESCO. It has been indispensable in everyday items, wooden architecture, and the production of cloth bags used at the pressing stage in the brewing industry. However, with the advent of the plastic age, demand for natural materials declined significantly, and demand for Kakishibu also plummeted. Amidst this situation, Kakishibu came to be widely used as a fining agent for sake in the sake brewing industry, and demand for it was revived. Furthermore, it began to be used in various other applications, such as health foods, processed foods, and cosmetics. Kakishibu is environmentally friendly, safe for humans, and has various excellent properties, which has led to its widespread use. Due to its versatility, Kakishibu has been used in many different ways in response to the changing times and demands of society and continues to be used today. This chapter outlines the history of Kakishibu prior to and following the era of the plastic society, as well as the future prospects of Kakishibu.