SHIROYU CHAWAN - KYOHSOH (handcrafted Matcha Bowl)

This is limited edition only available until January 2024.

(Please note: Because this item is usually made-to-order, it may possibly take approximately 5 weeks from the time you order this item until the date it is shipped from Kyoto, Japan. Once ordered, any order change or cancellation cannot be accepted. If you order this item with other items, they will be shipped together.)

diameter: 4.53inch (11.5cm) height: 3.54inch (9cm), standard Matcha bowl size
Sophisticated Kyo Yaki (Kyoto Style)
Made by Kyoshitsu Sasaki at Kirai kiln
(Please note that each piece is unique due to the techniques employed by the artisan. There are natural variations in each piece.)

This SHIROYU CHAWAN is quite unique work, which is made with an avant-garde spirit while strictly adhering to traditional Raku-yaki techniques. This bowl is characterized by the unique color which is created by blending transparent glaze used for Aka-raku and white glaze. This color is originally generated by Kyoshitsu Sasaki with a liberal view not influenced by traditional style. We can feel the fusion of the traditional dignity of Raku-yaki and modern creativity in this Matcha bowl. 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 third 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 Rikyu Sen, who is the famous tea master and pioneer of the tea ceremony, maintained close relations with Daitokuji temple.

Kyoshitsu Sasaki made this bowl based on the image of cross-cultural interaction with the traditional Japanese culture of Raku-yaki. Innovative ideas, which are ordinarily incompatible with Raku-yaki, brilliantly fuse with Japanese traditional culture. He created this bowl with the spirit of creating a new culture.

The name KYOHSOH of this Matcha bowl means harmony in Japanese. He chose the name KYOHSOH, while imagining that this Matcha bowl descends from heaven into a dark tearoom, bringing harmony to the world, and bridging cultures. It is named with such thoughts.

The discoloration, which looks like a ray of light, on the beautiful white surface of this bowl, is known as YOHEN, and is produced when the glaze changes in the highly heated kiln. The glaze containing cobalt oxide creates the blue-grey color, and the glaze containing copper is used in the dark brown, dark red or greenish color areas.

The YOHEN glaze changes are created by a unique technique. At first, it is fired in a high temperature kiln (about 1,200C) for Kuro-raku. By doing this, the copper components in the glaze become reddish in color by reduction firing. After that, the YOHEN glaze becomes somewhat greenish in color by oxidation when firing in a kiln (about 800C) for Aka-raku to produce the white surface. This two-step firing creates a mysterious color change like no other. This is why this work is very unique and the one and only.

Gold leaf is boldly decorated on the YOHEN glaze. Gold leaf decorated straight from top to bottom is particularly eye-catching. Kyoshitsu Sasaki gave this decoration based on the inspiration that the different cultures are suddenly absorbed into this Matcha bowl.

The sides of this bowl are boldly scraped away and the rim is uneven due to its being formed by hand. The boldly scraped sides and the asymmetric shape create the divinity and dynamism of this work. The shape, which is formed asymmetrically, is also based on his originality and ingenuity, not restricted by traditional style. The appearance is just like a steep mountain or sheer cliff.

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.

The technique called TSUCHIMISE, which means “show the clay” in Japanese, is used for the bottom of this bowl. This TSUCHIMISE technique is rarely seen in the representative works of Raku-yaki in their long history. The bottom side is quite thinly glazed, and therefore we can enjoy the texture and color of the clay itself. It has a rough texture and some cracks caused by sudden change of temperature when this bowl is taken out from the kiln. Its appearance is quite simple and natural, in contrast to the modern and sophisticated style found elsewhere on this work.

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 Japanese tradition and modern ingenuity!

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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