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Japanese Green Tea Hibiki-an
Atsushi Yasui
36 Shimonoto Yuyadani Ujitawara, Kyoto
610-0221
Japan
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AMAGUMO (handcrafted Matcha Bowl)

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(Please note: It takes approximately 2 to 5 business days from the time you order this item until the date it is shipped from Japan. If you order this item with other items, they will be shipped together.)

diameter: 4.52inch (11.5cm) height: 3.54inch (9cm) weight: 14.1oz (400g)

Made by Shohraku Sasaki at Shohraku Kiln.
Shohraku Kiln, opened in 1903, is one of the most traditional Raku Yaki Kilns in Kyoto. Shohraku Sasaki is the third generation of family artisans at the kiln.

This AMAGUMO matcha bowl is created after the original by Kohetsu Honami (1558 to 1637), one of the three great ancestors of Raku Yaki. (For more information, pleae click here.)
It is said that AMAGUMO is the work most representative of his individual and unique style. High quality duplication traditionally has been admired for established Japanese ceramics since creating high quality duplication requires extremely skilled and broad-based techniques in all aspects of creation, and often compels the artisan to meticulously recreate an atmosphere which often was created on accident by the original artisan. Only a few artisans can duplicate historical treasured arts of Raku Yaki.

Around the upper rim of this piece, thickness is deliberately erratic, as is the fluctuation in height. The name "AMAGUMO" means rain cloud. Black glaze is thickly poured except for some parts, mouth, and parts of side and bottom. On the front side the surface appears as though the glaze has been whittled away. It looks like rain cloud, so that this piece is named "AMAGUMO" for the scene. The surface not covered by black glaze looks coarse and rough like ancient sandstone, a very unique and pleasing texture.

The art of Kohetsu Honami, characterized by free thinking and uniqueness of form, has mesmerized audiences in Japan and around the world for hundreds of years, throughout the history of Raku Yaki. Third-generation artisan Shohraku Sasaki of one of the most traditional Raku Yaki Kilns in Kyoto is the ideal individual to re-awaken this treasured creation into the present day.

Specially packaged in a wooden box.
Lead-free. Made in Japan.
Free shipping on all tea ware items!

US$498.00
 

FREE INTERNATIONAL SHIPPING on all orders of US$36.00 or more.
(Cost of Shipping : click here)

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Kohetsu Honami (1558 to 1637)

Kohetsu Honami was not only an exquisite pottery artist but one of three great calligraphers in Japanese history. He was born to the Honami family whose business over many generations was finishing swords. He took delight in elegant pursuits throughout his life and uninhibitedly created his art by his own true feelings and desires.
His art which is characterized by free thinking and uniqueness of form has mesmerized audiences in Japan and around the world for hundreds of years.

Shohraku Sasaki

Shohraku Sasaki was born in 1944, and studied under his father, the second-generation Shohraku. He strives to inspire an elegant and relaxing atmosphere into extremely simple Raku Yaki. His high level and quite broad-based techniques which enable to create elegant works and to duplicate historical treasured arts are highly appreciated not only by pottery and porcelain industry but by Japanese tea ceremony schools.

Directions

- Raku Yaki has a water-absorbing property, so it is possible for this ceramic to retain and "sweat" small amounts of water.
- Before using Raku Yaki for the first time, please soak in lukewarm water for one or two minutes. Before reusing after it has been stored long term, please soak for thirty seconds. This process helps to keep Raku Yaki strong and durable as well as clean and stain-resistant.
- It is best to wash the Raku Yaki using only tepid water.
- If necessary, you may occasionally use a mild chlorine-free dish washing detergent.
- Do not sterilize by boiling, washing with chlorine detergent, or in a dish washing machine.
- In case of using this as a dish, don't serve foods that have been made with sweetened vinegar.
he vinegar may damage the glaze. - Take care not to hit the bowl against a hard surface or give it a strong shock.
- Before you store Raku Yaki in its wooden box for long tem, dry off fully in the shae for 4 to 7 days. Otherwise, if the clay remains wet while it is packed away in a box, there is a possibility for the Raku Yaki to take on an unusual earthy odor or even for mold to form.
- If Raku Yaki takes on an unusual earthy odor, you can remove the odor by continuing to use Raku Yaki every day for a week.

Customer Review

01. Sarah Longo United States TEXT_OF_5_STARS 103 11/15/2013
02. Sarah Longo United States TEXT_OF_5_STARS 170 08/06/2013

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