AKA CHAWAN - YUHSEI (by Kyoshitsu Sasaki II)

This is One-of-a-kind piece made by Kyoshitsu Sasaki at Kirai kiln.

(Please note:This pottery is one of a kind and there are never two alike, so that once sold, this will be out of stock. It takes approximately 1 week from the time you order this item until the date it is shipped from Japan. In extremely rare cases, it may take up to 2 weeks. If you order this item with other items, they will be shipped together.)

One-of-a-kind piece
diameter: 4.33inch (11cm), height: 3.35inch (8.5cm), weight: 12.73oz (361g)
Made by Kyoshitsu Sasaki at Kirai kiln

This AKA CHAWAN is quite unique work, which is made with an avant-garde spirit while strictly adhering to traditional Raku-yaki techniques.
YUHSEI means quaint and elegant in Japanese and it also indicates a state of quiet calm. The artisan Kyoshitsu expresses simplicity and softness on this work. Just as he imagined, the shape is naturally rounded and the bowl is colored in a refined and warm coral. This work is so noble that it makes us feel as though time stops. You will be fascinated by the world of Raku-yaki and the artisan Kyoshitsu Sasaki.

This Matcha bowl is made by Kyoshitsu Sasaki at Kirai kiln. Kyoshitsu Sasaki is the fourth head of Shouraku kiln. Shouraku kiln, which opened in 1903, is one of the most traditional Raku-yaki kilns in Kyoto. Raku-yaki is the highest grade Matcha bowl used for the tea ceremony in Japan. (For details of Raku-yaki: RAKU YAKI - Prestigious bowl page)

The name of "Kyoshitsu" and "Kirai" are from Daitokuji temple, which was erected in 1325. The temple has had a great influence on Japanese culture and Cha-no-yu traditional tea ceremony, since the spirit of Cha-no-yu is based in Zen philosophy. It is also said that Juko Murata or Sen no Rikyuh, who is the famous tea master and pioneer of the tea ceremony, maintained close relations with Daitokuji temple.

The form of this bowl is modeled after the works of Kohetsu Honami. Kohetsu is famous for producing novel and avant-garde works. The round shape like this YUHSEI bowl is a textbook example. Its form and size surprisingly fit into both hands when drinking Matcha, in contrast with the unique and novel appearance. Typical works of Kohetsu are known for the shape, especially the rim, formed unevenly and asymmetrically. Kyoshitsu, on the other hand, naturally formed his work in his own vision, which is less asymmetric. He also slightly trimmed the surface of the bowl, based on TEDUKUNE hand forming, to bring out the texture of the clay. You will feel the texture of the clay itself from this work.

Raku-yaki is ordinarily formed asymmetrically and the rim is also not flat but uneven due to TEDUKUNE forming. The unique shape clearly indicates the characteristics of genuine Raku-yaki. It is thought that the characteristics are the foundation of the Cha-no-yu tea ceremony and reflect the Japanese aesthetic. This work also vividly reflects the aesthetic sense and sprit of WABI SABI.

Koshitsu also pays close attention to the mixture of the clay, which is mixed by hand to avoid fluctuation of quality, to produce the elegant and noble coral color. And to produce traditional Aka-raku, the electric kiln is commonly used since Aka-raku is colored by oxidation firing. This YUHSEI Aka-raku, on the other hand, is fired in the gas kiln, which is used for producing traditional Kuro-raku by reduction firing. To avoid reduction firing, air is artificially supplied to the inside of the kiln. It causes oxidation firing and the noble and excellent coral color is created. Therefore, you can see the ash gray portion inside of the bowl which is caused by lack of oxygen and it provides a unique atmosphere. The fusion of oxidation firing and reduction firing emphasizes the elegancy of this works and the WABI SABI atmosphere.

You can also see the small dots like pinholes on the surface of the glaze. This is one of this work's highlights. The texture with such dots is called YUZU HADA, which means orange peel surface in Japanese. The dots are from the bubbling of the glaze, which occurs when it is fired at a high temperature, and it looks like YUZU Japanese citrus combined with the refined and warm coral color. YUZU HADA is little seen in typical Aka-raku, unlike Kuro-raku fired in the high heated kiln, since it is fired by low temperature.

The traditional method used to form the base is known as KEDURI DASHI, which means to scrape away in Japanese. The base is typically attached to the bottom of the bowl by using adhesive clay. The foot of KEDURI DASHI is created by directly scraping away the base of the bowl, not by adding the additional clay. It is generally believed that such a novel technique of scraping away the base of the bowl was mainly seen beginning at the time of Kohetsu in the history of Raku-yaki.

Raku-yaki has a water-absorbing property. If used regularly over a long period of time, the aesthetic of the surface gradually changes. It is also a feature of using Raku-yaki that the atmosphere becomes more WABI SABI. Kyoshitsu believes that his works are not complete until Matcha is poured in during use. Please enjoy your green moment with this Matcha bowl, which is infused with traditional dignity and modern creativity!

Specially packaged in a wooden box.
Lead-free. Made in Japan.
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Kyoshitsu Sasaki

Kyoshitsu Sasaki was born in Kameoka city, Kyoto in 1964. He entered Kyoto city Dohda senior high school of art in 1980, Osaka university of art in 1983, and Kyoto prefectural vocational training school of ceramics in 1985. He then studied and worked under his father, Teruo Sasaki, who is the third head of Shouraku kiln. In 2011, he succeeded to Kyoshitsu the second.

The Sasaki family is well-known for their traditional Raku-yaki at Shouraku kiln. Shouraku kiln opened in 1903, and is one of the most traditional Raku-yaki kilns in Kyoto. Kyoshitsu Sasaki is the fourth head of Shouraku kiln. In 1995, the third potter of Shouraku kiln, Teruo Sasaki opened a kiln under the name of "Kirai" and the name of "Kyoshitsu" was given by the fourteenth chief administrator of Daitokuji temple, Settei Fukutomi Roushi master. Kirai kiln produces avant-garde and novel works which are not restricted by traditional style, while still adhering to traditional Raku-yaki techniques. Shouraku kiln, on the other hand, strictly follows the footsteps and traditional methods of Raku-yaki.


- 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.

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