Japanese biotech firm Spiber, the developer behind lab-fermented Brewed Protein material, has worked with Shibuya-based producer Ueyama Textile to create a softer-feeling fabric from 35% Brewed Protein fibre and 65% organic cotton.

Previously, the proportion of Brewed Protein in denims has stayed at around 5%. The rest of these Nihon Menpu-made blends has typically been cotton.

Early adopters of Brewed Protein fibres in denim include domestic brands Goldwin 0, Yoke and, more recently, local couturier Yuima Nakazato, who showed jeanswear dyed with calligraphic sumi inks on the Paris runways back in January (see picture).

Image: Yuima Nakazato.

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