The unofficial/official HAGI topic!

[Victoria]

The first pic is actually a bit deceiving in size. It measures in at about 5.5"
diameter. It will also make a nice small teapot or chawan chataku.

[AdamMY]

How to remove Sake Smell from used Guinomi

I happened to be unfortunate to acquire two Guinomi that had sometime in their life been used for sake. These pieces had no odor when cold, but upon adding warm water they reeked of something, and it wasn't until I smelled that side by side with sake (I don't drink sake myself). That I realized it was in fact sake.

Sake is quite potent as anyone that smelled it would know, and when you get it emanating from a cup of tea, it completely ruins the experience.

So how to remove the odor:

Boil pieces in a pan of water for 20 minutes, and then remove and let thoroughly dry. A day or so later, add hot water from a kettle to the cup, and smell, if the smell is still there repeat the process. What may have also helped is many times leaving hot water in the cups for an hour or so to help try and push the sake out.

Basically repeat the process till it is unnoticeable or subtle enough you feel you can live with it while it gradually goes away through use.

[IPT]

What I do with some of my antique pieces when they stink, is soak them in water with a tiny bit of bleach overnight. I then boil the pieces for about 20 minutes. That, almost every time, works. Sometimes I have to repeat the process, but rarely, and I've had some pieces that were real stinkers.

[Geekgirl]

In the spirit of cross-culturalism, I decided to "duplicate" a couple of my more favorite Japanese pieces to use with Chinese teas, since I drink more oolong, puerh and other chinese teas than I do sencha and the like.

I picked up this sibling piece to my beautiful Deishi loquat wan from the TC special offer #4. The photos on ebay were quite nice, so I went for it. Sadly, when I received the piece, I discovered that it didn't have the lustre and grace of the one I received through the special offer. (I must here admit that I think I got the prettiest one in the S.O. ) However, my S.O. leaks like a sieve, and though it's better than it was (it merely drips instead of streaming,) I was really hoping the new one would be both attractive, and also relatively water-tight.

Nevertheless, it was my intention to use this newest cup regularly for dark teas, so I was already resolved not to worry about staining or leaking. I was pleased to find that it does not leak at all.

This is the "good" side:

The glaze on this side has depth and sheen, but the "good" portion covers less than 25% of the exterior.

This is the "bad" side:

You can see it looks more dull and like bumpy orange peel and less like some of the other more desireable look of Deishi's loquat. Nearly all of the interior glaze looked mostly like this side.

"Looked," being the operative word. As I mentioned, I had resolved to use this cup with oolongs and puerh, knowing that it would likely darken the spaces where the clay is exposed. What was unexpected, is that the puerh seems to be burnishing the glaze too, similar to how a yixing pot develops a patina. Surprisingly, this cup is getting prettier, with richer, deeper color, and it even looks glossier to my eye.

What I initially received with some slight disappointment, now has the potential to be transformed.

I like. What an interesting hobby we pursue.

[Tead Off]

How to remove Sake Smell from used Guinomi

I happened to be unfortunate to acquire two Guinomi that had sometime in their life been used for sake. These pieces had no odor when cold, but upon adding warm water they reeked of something, and it wasn't until I smelled that side by side with sake (I don't drink sake myself). That I realized it was in fact sake.

Sake is quite potent as anyone that smelled it would know, and when you get it emanating from a cup of tea, it completely ruins the experience.

So how to remove the odor:

Boil pieces in a pan of water for 20 minutes, and then remove and let thoroughly dry. A day or so later, add hot water from a kettle to the cup, and smell, if the smell is still there repeat the process. What may have also helped is many times leaving hot water in the cups for an hour or so to help try and push the sake out.

Basically repeat the process till it is unnoticeable or subtle enough you feel you can live with it while it gradually goes away through use.

I would do the following: wash thoroughly then pouring boiling water over the entire guinomi and submerge it. Then I would empty the water, mix some baking soda into the boiling water and submerge it again, leaving it overnight. If you still have a smell, make a paste of the baking soda and let sit for a day covering the whole guinomi. If you still have a smell, try the bleach. But, sometimes strong, dark tea sitting in the guinomi for a day can also remove a smell. Bleach last and don't use too much.

[Chip]

Thanks for sharing Victoria and Geek. I saw that Deishi Biwa, I think. Quite nice, but not as nice as your SO.

Interesting discussion on the odors. I had an old aquisition Hagi Houjin that really reeked, I was pretty amazed how a simple submersion, bring to boil, let sit in pot til the water cools worked for this piece.

But Sake seems very persistant. I have soaked a recently used Seigan Guinomi pretty many times. The aroma subsides, but never goes away.

[Serg]

There are so many beautiful photos of Hagi. Thanks to everyone who posted. I will add my guinomi by Deishi. I like it very much.


White Oni-hagi is an example of incredible design. Made by man but looks like it was made by nature. And also it has a lot of inner energy.

[Victoria]

That is a great shot and a very nice one Serg,
thanks for sharing with us!

[Chip]

Great Deishi Shiro Guinomi, Serg! I really like this particular style on Guinomi!

Speaking of the Shibuya Deishi "Shiro-s" ... a few White family phone photos.

The Houjin clan ... think reallllly small!!!


Kyusu, 2 standard Wan-s, 2 super Oni wan-s,, 2 Yunomi-s, 2 Guinomi-s


OK, Wan shaped/styled all lined up ...




And doing what they do best!

[AdamMY]

Deishi does great work with the Straw ash glaze... looks like you got a great collection!

[Chip]

Thanks Adam. I am quite drawn to "classic whites."

For years, if a cup was not white on the inside, it would not get used. I have certainly loosened up quite a bit in that regard, but I am still drawn to whites, especially when trying a newer tea.

[IPT]

Wow Chip! You have a beautiful family!

[Serg]

Chip, you have the awesome collection! White oni-hagi reigns! Beautiful indeed

[woozl]

Thanks for posting Chip.
Now my wife won't think I'm such a hajunki,

[Chip]

Thanks IPT, Serg, and the Woozler! Sorry for the lack of clarity in the phone shots, but I am either ready to shoot the camera or the PC/vista. More likely the vista ...