MATCHA STAND MARUNI produces easy spout bowl for matcha latte.

We recommend Tokoname ware from Aichi prefecture.

Normally, We drink classic matcha (usucha) with directly to the mouth from the matcha bowl.

But in the case of matcha latte, it can not be poured well into milk without a spout.

-Description-

• Tokoname Aichi
• Handmade by claftman
• Ceramics

For making special Matcha latte the same as Matcha Stand Maruni

-Product details-

• 12 cm in diameter
• about 300g

This item is handmade, there are subtle individual differences.

-Visit report　TOKONAME

We value the good old things and stuff of Japan and want to convey the culture of tea to the world. For that purpose, it is important to visit the makers and producers on a regular basis and listen to the voices of the manufacturing site.

This time, We went to Tokoname City, Aichi Prefecture to learn how to make Japanese tea pot and spout bowls. Tokoname has a history of about 1000 years as a pottery craftsmanship. It is one of the six old pottery in Japan. The technique of rubbing the lid and the body of the teapot, which is very important for the teapot, and the technique of combining all the parts one by one are all the work of skilled craftsmen. It is quite difficult to imitate other production areas, and the culmination of technologies that can only be seen here in Tokoname in Japan is a feature of Tokoname ware.

It was a place we've always wanted to visit. On the hill just a short distance from Tokoname station, there were many chimneys of rusty kilns that are no longer in use. I visited in early September, when the sun was still strong and it was a very hot day, but the wind blowing on the hill was very comfortable.

We met one of pottery craftsman. There are various ways to make a pottery. This pottery craftsman was born in the Tokoname pottery family tree and continued his training in Kyoto for many years.

It was greatly influenced by Kyo ware and Kiyomizu ware, and each item was hand-made. In addition, the patterns are also in line with the flow of Kyoto, and the patterns that imitate the "flowers" called Mishimadume are also finely stamped using handmade seals to shape the patterns.

It is a classic that makes the best use of the texture of the soil, and looks modern.  can image the creator's face and the politeness of the work, from his ware.

photo and report by Shingo

生産地訪問記 常滑

私たちは日本の古き良きものを大切に、お茶の文化を世界に伝えていきたいと考えています。そのためには作り手・生産者のもとへ定期的に訪問し、モノづくりの現場の声を聴くことが大切です。

今回は、愛知県の常滑市に急須と片口碗の作り方を学びに行ってまいりました。常滑は陶器の職人街として約1000年の歴史があります。日本の六古窯のひとつです。急須にとってはとても重要な蓋と急須本体の密封度をあげる摺り合わせと言われる技や、全ての部品を一つ一つ組み合わせる技術は全て熟練の職人さん作業です。他の産地が真似しようと思ってもなかなか難しく、日本でもここ常滑でしか見れない技術の集大成が常滑急須の特徴となっています。

予てからずっと訪問を望んでいた場所でした。常滑駅からほんの少し離れた丘の上には、今は使われていませんが錆びた窯の煙突が何本も立ち並んでいました。訪問したのは9月初旬、まだまだ日差しも強くとても暑い日でしたが丘の上に吹く風はとても心地の良いものでした。

常滑から少し車を走らせたところで窯を構えているある窯元さんで生産現場を拝見させていただきました。窯元と言ってもその作り方は様々。こちらの窯元さんは常滑の窯元の家系に生まれ、京都での修行を長年続けました。

京焼・清水焼の影響を大きく受けており、一品一品を手びねりでお造りされてらっしゃいました。また文様も京都の流れを受けており、三島詰と言われる”花”を模造した文様はこちらも手作りされた印鑑を使い細かく捺して文様を形取っていきます。

土の風合いを活かされたクラシックでもあり、モダンにも見える。作り手の顔や作業の丁寧さが見えるそんな窯元さんでらっしゃいました。