Tea Bowl, Crimson Kase, Gold Accent

Beni-kaseji uses clay higher in iron content than kaseji; like kaseji, its deer-back-like spotted pattern is drawn out using Uji clay aged for many years and firing with split pinewood in a climbing kiln. Herame (spatula marks), a technique used since Asahi ware's first generation, also appear here, yet this piece departs from the classical beni-kaseji form, informed by the sensibility cultivated through the Geppaku-yu Nagashi style. With gold decoration further applied, it is a highly contemporary tea bowl in which brilliance harmonizes with the beautiful, kiln-transformed clay texture.