The sap used to produce Urushi (lacquer) seeps from the wounds of trees like blood. Bacteria from tree bark introduce fermentation, and even after refinement, enzymatic reactions continue. The culture of lacquer, developed alongside the workings of these invisible forces, has thrived for over 9,000 years. This time, I will be exhibiting paintings made with lacquer in the space at the back of the Manzairaku flagship store, which also served as a community hub for Kobori Sake Brewery.