Japanese Kyusu Teapot - Suigetsu III - Japanese Banko-yaki Teapot with Real Gold Sakura and Maple - 420ml

Name: Japanese Kyusu Teapot - Suigetsu III - Japanese Banko-yaki Teapot with Real Gold Sakura and Maple - 420ml
Brand: Artisanal Japan
Price: 840.00 USD
Availability: InStock

Japanese Kyusu Teapot - Suigetsu III - Japanese Banko-yaki Teapot with Real Gold Sakura and Maple - 420ml

$840.00

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About Japanese Kyusu Teapot - Suigetsu III - Japanese Banko-yaki Teapot with Real Gold Sakura and Maple - 420ml

Across the dark clay body of this Suigetsu kyusu, real gold cherry blossoms drift among maple leaves, the bloom of spring and the turning of autumn caught together on a single teapot. It is a quiet meditation on the passing seasons and the Japanese love of beauty in impermanence, rendered in precious metal that glows and shifts with every change of light.
This is an incredible handmade Banko-yaki kyusu (Japanese side-handle teapot) from Suigetsu III, the celebrated Banko-ware pottery of Yokkaichi, Mie Prefecture. The sakura and momiji are not printed but carved and sandblasted into the clay, a painstaking process that gives the design real depth and texture: the matte, sandblasted ground throws the polished pattern forward, so the petals feel raised and tactile under the fingertips. And the gold is true gold, applied and fired to endure.

Beneath the decoration it is a serious tea tool. Thrown from iron-rich Banko clay and fitted with a built-in ceramic strainer, the kyusu pours cleanly from its tapered spout, while the side handle sits naturally in the hand for smooth, controlled one-handed pouring, ideal for fine Japanese green tea such as sencha and gyokuro.

A piece made to be used and admired in equal measure, a centerpiece for the tea table and a small work of art.

About the artist:

This kyusu is the work of Suigetsu, the third-generation master Shimizu Hiroshi (born 1944), kiln head of Suigetsu Toen, the celebrated Banko-ware pottery family founded a hundred years ago in Yokkaichi, Mie Prefecture, and devoted to the kyusu for over a century. Hiroshi is renowned for his sandblasting technique: by scraping the iron-rich purple clay at different depths he draws out three distinct tones (purple, black, and gray), carving and detailing the design before real gold is applied and fired. The result is delicate, elegant, and unmistakably his own.
Awards and recognition (Shimizu Hiroshi, 3rd-generation Suigetsu):

-Works presented to the Japanese Imperial family
-Holder of Yokkaichi City Designated Intangible Cultural Property for Banko-yaki
-Recipient of the Order of the Sacred Treasure, Silver Rays (Zuiho Tanko-sho), conferred by the Japanese government in 2021
-Certified Traditional Craftsman (Dento Kogeishi) and full member of the Japan Kogei Association (Tokai branch)
Recipient of the Mie Prefecture Cultural Award and the Yokkaichi City Distinguished Service Awards for Culture and for Industry
Third-generation master of the historic Suigetsu Toen kiln

Details:

Artist: Suigetsu III, third-generation Suigetsu
Origin: Yokkaichi, Mie Prefecture, Japan
Ware: Banko-yaki (unglazed shidei purple clay)
Technique: Signature sandblasting technique with sakura and maple motif finished in real gold
Includes: signed wooden box (tomobako) and documentation
Capacity: approx. 420ml

Teaware Care

Japanese teaware is made to be used and enjoyed. With simple, consistent care, your kyusu, shiboridashi, hōhin, yunomi, and matcha ware can age beautifully over many years.

In most cases, the best approach is also the simplest: clean soon after use, use warm water, and allow every piece to dry completely before storing.

Everyday Care

After each tea session, remove the leaves and rinse your teaware as soon as possible. Letting wet leaves or tea sit for too long can lead to odors, staining, and moisture problems, especially in unglazed clay or more porous glazed wares.

For routine cleaning, warm water and a gentle hand rinse are usually enough.

Once rinsed, allow the piece to dry fully before storing it. This matters most for kyusu, shiboridashi, hōhin, and porous chawan, where moisture can linger in spouts, lids, filters, and clay bodies. Wiping with a clean cloth is fine, but air-drying is still important, especially for more absorbent wares.

What to Avoid

Avoid soap, bleach, harsh cleaners, and abrasive scrubbers on most handmade teaware.

This is especially important for unglazed interiors and porous glazes, which can absorb residues and affect the character of future brews. Dishwashers are also best avoided for most handcrafted teaware, as heat, detergents, and vibration can be hard on delicate or handmade pieces.

Unglazed Clay

Unglazed clay teapots and brewing vessels should generally be cleaned with water only. These clays can interact subtly with water and tea, and they may absorb soap or lingering aromas.

Tea stains in unglazed kyusu are not necessarily a problem. A gentle patina is often a natural part of regular use and can become part of the piece’s character over time.

Porous Glazes

More porous glazed wares need slightly more attention. Pieces with porous glazes can absorb moisture and slowly develop character through use.

Because of that porosity, these wares should be rinsed promptly after use and dried thoroughly. Soap is best avoided, since it can seep into the clay or glaze.

Kyusu Tips

Cleaning all of the leaves out of a kyusu can sometimes be difficult, especially with narrow openings or built-in filters.

A useful method is to fill the pot with water, swirl it gently to loosen the leaves, and pour them out. If small leaves cling to the filter, use a soft brush such as an old toothbrush very gently, then rinse again through the spout to ensure it is clear.

Storage

Store teaware only when completely dry. Trapped moisture can lead to mold or stale smells. For more absorbent pieces, give them extra air-drying time before putting them away in cupboards or boxes.