SHICHIRI (handcrafted Matcha Bowl)

(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 20 business days. If you order this item with other items, they will be shipped together.)

diameter: 4.52inch (11.5cm) height: 2.76inch (7cm) weight: 11.99oz (340g)

Made by Shouraku Sasaki at Shouraku Kiln.
Shouraku Kiln, opened in 1903, is one of the most traditional Raku-yaki kilns in Kyoto. Shouraku Sasaki is the third generation of family artisans at the kiln.

This SHICHIRI Matcha bowl is created after the original by Kohetsu Honami (1558 - 1637), one of the three great ancestors of Raku-yaki. He was a typical man of culture of his period, developing various cultural activities. Kohetsu started making Raku-yaki assisted by Johkei and Nonkoh, who are part of the Raku family. His works are known for their spontaneity, without constraint. (For more information, pleae click here.)

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. 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 compels the artisan to meticulously recreate an atmosphere which often was created on accident by the original artisan. Third-generation artisan Shouraku 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.

The sides of this piece are deliberately and boldly whittled away. It evokes a very powerful impression, as though we are gazing upon a great rocky cliff. The foot of this bowl is intentionally finished low and the scene from the bottom to the middle of the side is sublime and tension-filled. If you look closely, you will see marks like scratches near the rim. These appear on the original piece and it is believed that Kohetsu Honami used this technique to enhance the impressive and dynamic character of his work.

Black glaze is thickly poured except for some parts, four places at the rim and parts of the side and bottom. On these portions, it appears as though the glaze has been whittled away. The surface not covered by black glaze looks coarse and rough like ancient sandstone, a very unique and pleasing texture.

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 ceramic bowl is also made from KAMOGAWA stone.

You can see the small dots like pinholes on the surface of the black glaze. The dots are from the bubbling of the glaze, which occurs when it is fired at a high temperature. These are evidence that this piece was created by traditional Raku-yaki methods.

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. Shouraku Sasaki 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.

Once you touch this SHICHIRI bowl, you will feel the rich history of Raku-yaki and be fascinated by the unique and avant-garde Kohetsu Honami’s view of the world.

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





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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.

Shouraku Sasaki

Shouraku Sasaki was born in 1944, and studied under his father, the second-generation Shouraku. 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.

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