In this chapter, we first address the major consumption of Kakishibu throughout Japanese history, and after these historical swells, Kakishibu industry is in decline at a present time, even with its high industrial potential. Pointing out and discussing the current issues facing the Kakishibu industry are as follows: production expansion of raw astringent persimmon production, harvesting of green immature persimmon fruit in midsummer, gelation of persimmon juice in the course of fermentation and long-aging, generation of strong acetic acid odor and putrid odor. Subsequently, drawing on the development of the global tannin industry, we discuss the possibilities for developing new applications for high molecular weight (HMW) tannins including Kakishibu. From a different perspective on the development of the Kakishibu industry, this report details the establishment of the Science Research Association for Kakishibu and Kakitannin and the various regional activities it has undertaken, which have facilitated the sharing of information from many different viewpoints. Next, referring to traditional knowledge related to Kakishibu, we explore creating new natural materials that meet the needs of modern society without relying on radical chemical reactions. To evoke an image of building a slow-life society utilizing natural polymer compounds, we illustrate and introduce the concept of “Kakishibu Village.” Finally, we explain the significance of a slow-life society centered on new materials created through the green transformation of Kakishibu.