Abstract
As material, Washi was attracting attention in the world. However, it was still necessary to search for a solution of using it in modern life. This study is to purpose for contributing to new usage of Washi development. Firstly, sight and sense of touch sensory evaluation were done by SD method about elaboration of Washi processed after dryness. As a result of factor analysis, five factor were extracted, and the result of cluster analysis had been done classification to five cluster. After this report, it was necessary to clarify physical character of elaboration of Washi processed after dryness.
