Shōraku 昭楽 - Aka-raku Komachi Red Raku Chawan

This Aka-raku chawan (matcha bowl) is a replica (写 - utsushi) of Komachi (小町): a 17th century bowl made by Dōnyū (道入), the 3rd Generation of the Raku family who is also known as Nonkō.

Like the original, it has a straight-walled half-cylindrical shape with vertical faceting or mentori (面取り) 

Handbuilt from Shoraku's lightweight red clay blend and coated with a translucent glaze that allows the clay's colour to shine through, each chawan is then fired individually at around 800C.

Made by Sasaki Shōraku (佐々木昭楽) of Shōraku Kiln (昭楽窯). This is the same Sasaki Shōraku that produces work signed (松楽), which is also read as Shōraku. Works stamped (松楽 - Shōraku) are more entry grade, whereas works stamped (昭楽 - Shōraku) are of a higher quality. The current kiln is located in Kameoka, Kyōto and was built in 1944. That same year, Sasaki Shōraku was born, and after studying under his father, he became Shouraku III: the third generation to carry the title. His work emulates the early raku wares of Chojiro and Hon'ami Koetsu. Today, both the 3rd and 4th generation potters of the kiln are famous for their raku bowls.

One of Japan's most recognisable styles, Raku-yaki (楽焼) or Raku ware was developed by famous tea master Sen-no-Rikyu in the late 16th century. Perhaps inspired by the recently created 引き出し黒 (hikidashi-guro) technique used to produce the Seto-guro style of black chawan, Rikyu collaborated with tile-maker Chōjirō to produce a new style of ware for use in the tea ceremony. Hand-formed from porous clay rather than wheel-thrown, Raku chawan are then coated in a lead glaze, fired at low temperatures, and removed from the kiln while still glowing hot. Most Raku chawan exist in two styles: Aka-raku (red raku), and Kuro-raku (black raku).

Care Note:

New Raku chawan should be 'initiated' with quick soak in warm water or rice water. However, it is important not to leave them too long, as the clay could absorb too much water and begin to weaken (the horror!!). A quick 5-15 minute soak is enough.

Before each use, the bowl should also be soaked in warm water for 30 seconds to a minute. As some antique low-fired Raku ware can contain small amounts of lead in the glaze, Raku pieces should never be used with acidic liquids or foods as this can leach lead out of the glaze. When used for their intended purpose—serving matcha in a tea ceremony—this is not an issue as matcha is very alkaline and is not left in the bowl for very long. As such, Japan's Ministry of Health, Labor & Welfare recommends that Raku ware should only ever be used for tea.

After each use, wipe the bowl clean of any matcha residue and give it a quick 30 second to one minute soak to clear the bowl’s pores of any remaining tea. Pat the bowl dry and place it topside-up on an absorbent cloth or towel, allowing it to air dry completely before storage. This may take some time as water will have penetrated both the glaze and the clay body underneath.