Hagi-yaki yunomi pair milky glaze pink spots signed by Tenpō gama, Shōwa period

€85.00

These cups are from the Tenpō gama kiln in Hagi, Yamaguchi Prefecture, a kiln founded in 1973 that has built its reputation on classical Hagi technique: soft forms, understated glazes, and the porous clay that makes Hagi ware change with use.

The iron-bearing spots in the clay bleed through the white glaze during firing: no two cups come out the same. As tea slowly stains the clay through the craquelé over years of use, the cup deepens in colour and texture, a process the Japanese call nanabake, the seven transformations.

The craquelé covers the full surface in a fine irregular network. The form is round and low, wider at the lip than at the base, and each cup sits on the kiri-kodai foot: the triangular notch cut into the clay that has been a feature of quality Hagi ware for four centuries.

These cups are from the Tenpō gama kiln in Hagi, Yamaguchi Prefecture, a kiln founded in 1973 that has built its reputation on classical Hagi technique: soft forms, understated glazes, and the porous clay that makes Hagi ware change with use.

The iron-bearing spots in the clay bleed through the white glaze during firing: no two cups come out the same. As tea slowly stains the clay through the craquelé over years of use, the cup deepens in colour and texture, a process the Japanese call nanabake, the seven transformations.

The craquelé covers the full surface in a fine irregular network. The form is round and low, wider at the lip than at the base, and each cup sits on the kiri-kodai foot: the triangular notch cut into the clay that has been a feature of quality Hagi ware for four centuries.


What makes these hagi ware cups special

The up close look and feel

The craquelé on Hagi-yaki is finer than on most Japanese stoneware: up close it reads as a dense irregular network rather than the larger cracks of Shino or Oribe.

The gohonte patches are not painted or applied: they come from the clay itself, from iron-bearing inclusions in the clay body that burn through the glaze at different temperatures.

Each cup comes out of the kiln with a different pattern. The unglazed foot is warm and slightly rough, the contrast between it and the milky glaze above it immediate when you pick the cup up.

Charming details

The kiri-kodai, the triangular notch cut into the foot, is one of the most discussed details in Japanese ceramics. One theory holds that the original Hagi potters cut these notches to make pieces ungiftable as tribute to the Mōri clan, allowing them to sell freely at markets.

Whatever its origin, the cut foot has remained a mark of the Hagi tradition for four hundred years, and finding it on an everyday yunomi pair signals that the maker considered daily use objects worth the same level of craft attention as formal tea ceremony ware.

*Decorative items such as the whisk are for styling
and scale purposes only and not included in the sale

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