First-cut Japanese indigo is fermented in water for three days, then slaked lime is added before vigorous agitation begins.
Japanese indigo is strained after soaking, mixed with slaked lime and agitated. The pigment settles into indigo paste, which is dried and powdered.
Japanese indigo grown at the farm is harvested, chopped and submerged in water. This first part records the first day and changes from the previous year.
A record of growing Japanese indigo, making precipitated indigo, dyeing cloth and turning it into a garment—one continuous journey from plant to colour and clothing.