Shouraku
SAMIDARE (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: 4.33inch (11cm) height: 3.15inch (8cm) 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 SAMIDARE Matcha bowl is created after the original by Chohjiroh Raku (circa 1500 to 1589), the father of Raku-yaki. Chohjiroh founded Raku-yaki under the guidance of Rikyu Sen, who established Wabi-cha. His unique works reflect most directly the ideals of WABI SABI influenced by Rikyu Sen. (For more information, pleae click here.)

The art of Chohjiroh Raku clears away all embellishment and hyperbole in the pursuit of true beauty. The simple formative design was inspired by Teaism and Zen spiritual culture. 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. Only a few artisans can duplicate historical treasured arts of Raku-yaki.

SAMIDARE means early summer rain in Japanese. It is said that the name derives from the surface tint which looks like calm rain in early summer season. This work is calm but gives a profound and strong feeling.

The black glaze of Chojiro's works is not shiny but matte and moderated because of the kiln firing technique. This SAMIDARE faithfully reproduces its unique light reddish-brown color. 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 made from KAMOGAWA stone.

This Matcha bowl is generally made thicker and the shape is tapered. The rim is slightly recessed and the center is intentionally concave. In contrast to the slightly small form, the foot is shaved slightly larger. It is not often seen in Chojiro's work, which clears away all embellishment and hyperbole, but this work conveys a deliberate feeling. Its exquisite shape and superb color are well matched and evoke an imposing and vigorous atmosphere.

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.

Chojiro's works show the reverence for nature. This bowl is also said to be a product of chance. You will feel the majesty and natural beauty of this SAMIDARE bowl.

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

Price:US$592.00

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Chohjiroh Raku (circa 1500 to 1589)

Chohjiroh Raku is the father of Raku Yaki. In the late 16th century he began to create Raku Yaki in Kuro (black) Raku and Aka (red) Raku under the supervision of Rikyu Sen who indurated Teaism. His matcha bowls were called the Rikyu Form, clearing away all embellishment and hyperbole in the pursuit of true beauty. His simple formative style was unique in the world of 16th century pottery. He inspired the ideal Zen spiritual culture into pottery.

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.

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.