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Japanese Green Tea Hibiki-an
Atsushi Yasui
36 Shimonoto Yuyadani Ujitawara, Kyoto
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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. In extremely rare cases, it may take up to 15 business days. If you order this item with other items, they will be shipped together.)

diameter: 4.52inch (11.5cm) height: 3.15inch (8cm) weight: 10.93oz (310g)

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 is one of the best quality and most elegant Matcha bowls in Japan, which creates an atmosphere that attracts every viewer.

Your eye will immediately focus on the side of this piece where the glaze flows down from the rim in a very WABI- SABI style. The waved pattern of dripped-down glaze takes advantage of the property of different fusing points of several glazes. Glaze for Raku Yaki flows quickly and easily, so it is not easy to control where it flows. The edge of the waved pattern is slightly white, which purposely shows some constituents of KAMOGAWA stone (*).

Your eye will also focus on the bottom of the bowl, on which the earthen surface appears. It is one of a handful of places on which the artisan is able to express his identity on Raku Yaki. The earthen surface is finished with a rough-texture in order to create the WABI-SABI atmosphere. To create this unique texture, some efforts and techniques are required, for example unique innovations of clay blending and shaping.

Enormous techniques, developments, time and devotion of Shohraku Sasaki went into creating this work of art, which was inspired by Chohjiro and Rikyu Sen over 400 years ago. Once you see or touch this item, you can't help but stare for a while.

(*)KAMOGAWA stone:
The black glaze of Raku Yaki is made from the rare and precious KAMOGAWA stone, found only in the Kamogawa River, which flows through the city of Kyoto. Of course, the glaze of this KURO CHAWAN is made from KAMOGAWA stone.

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


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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.


- 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. Oliver Ra France, Metropolitan TEXT_OF_5_STARS 501 07/19/2012
02. Barbara C. Glancy United States TEXT_OF_5_STARS 1198 10/11/2010
03. Mario Poletti Italy TEXT_OF_5_STARS 1472 12/08/2009

Current Reviews: 3 

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