Danshi paper

Although not commonly used today, this washi paper was considered the highest quality for ceremonial purposes until the Taisho period. As the name of this paper can be seen in the Shosoin documents, it was already in existence during the Nara period, and was widely used by upper class society from the Heian to Kamakura periods, appearing frequently in literary works of the time. However, up until that point, danshi was also known as mayumi no kami, and was sometimes known to refer to the same thing as michinokugami, and there are many differing theories among researchers as to what raw material the paper was made from. It is thought that kozo (paper mulberry) was probably the main raw material, and that mayumi (mayumi) was sometimes used in combination, but there is no definite proof.

From the Middle Ages onwards, Sanuki Province (Kagawa Prefecture) was first famous for producing danshi, and then Bitchu Province (Okayama Prefecture) began producing it, which was paid to the Imperial Court and the Shogunate until the end of the Edo period, but later Echizen Province (Fukui Prefecture) met the general public's demand. Danshi from the Middle Ages onwards is clearly made from paper mulberry, and is different from hosho in that it is thick and has a cocoon-like luster. The Shinsen Kamikagami, edited by Kimura Seichiku and published in 1777 (An'ei 6), lists Awa Province (Tokushima Prefecture) and Tango Province (Kyoto Prefecture) as well as the above-mentioned production areas, and also lists varieties such as Otaka, Chutaka, and Kotaka, and their respective dimensions. However, in the "Shokokushi Meiroku" (List of Papers from Various Provinces), compiled by Ozaki Tomigoro and published in 1877 (Meiji 10), it is classified as large, medium, or small. The dimensions vary slightly depending on the era and place of production, and there is also dyed five-colored danshi, but in any case, danshi from the Middle Ages onwards is characterized by crepe-like wrinkles on the surface. These wrinkles are created by first stacking several sheets of wet paper on a paper bed, pasting them on a board, spraying them with water, and then gently pulling them off. This traditional technique continues to be preserved in Shiroishi City, Miyagi Prefecture, and Echizen City, Fukui Prefecture.

[Machida Masayuki]

"Study of Danshi - History, Types and Manufacturing Methods" by Shinichi Maekawa (1978, Paper Museum) " ▽ "Samurai Documents of the Muromachi Period" edited by Yu Ueshima (1987, Yoshikawa Kobunkan)

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

現代では一般に用いられないが、大正時代のころまではもっとも品位が高いとされていた儀礼用の和紙。『正倉院文書』にもこの紙名がみられるように、すでに奈良時代に存在し、平安から鎌倉時代にかけては上流社会で広く愛用され、当時の文学作品にもしばしば出てくる。しかしそれまでの檀紙は真弓の紙(まゆみのかみ)ともよばれ、またときには陸奥紙(みちのくがみ)と同じものをさしていたことが知られており、何を原料とした紙であるかについては研究者の間に異説が多い。おそらくコウゾ（楮）を主原料に、ときにはマユミ（真弓）も混用されたと考えられているが、確証はない。

　中世以降、檀紙の生産ではまず讃岐(さぬき)国（香川県）が名高く、やがて備中(びっちゅう)国（岡山県）産のものが現れて江戸時代末期まで宮中や幕府に上納したが、のちには越前(えちぜん)国（福井県）が広く一般の需要に応じた。中世以降の檀紙は明らかにコウゾを原料としており、厚手でしかも繭のような光沢をもつ点が奉書(ほうしょ)と相違する。1777年（安永6）刊の木村青竹(せいちく)編『新撰紙鑑(しんせんかみかがみ)』は、前記の産地のほかに阿波(あわ)国（徳島県）、丹後(たんご)国（京都府）などもあげており、さらに大鷹(おおたか)、中鷹、小鷹などの種類と、それぞれの寸法も示している。しかし、1877年（明治10）刊の尾崎富五郎編『諸国紙名録』では、その分類は大高、中高、小高となっている。寸法は時代や産地によって多少の相違があり、ほかに染色された五色檀紙もあるが、いずれの場合も中世以降の檀紙には表面に縮緬(ちりめん)様のしわがあるのが特徴である。このしわは、まず紙床(しと)に重ねた湿紙を数枚ずつ重ねて板に張り、水を打ってから手加減によって引きはがすことによりつくられる。宮城県白石(しろいし)市と福井県越前市に、この伝統的な技法が守り続けられている。

［町田誠之］

『前川新一著『檀紙の研究――歴史・種類・製法』（1978・紙の博物館）』▽『上島有編『室町時代の武家文書』（1987・吉川弘文館）』

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