No. 01 · Ceremonial
Rei — ritual
¥ 9,800 / 30gOur highest grade. First-flush leaves from a single Uji estate. Deep umami, lasting sweetness, vivid jade.
Add to bowlMatcha picked in May, bowls thrown in Fukuoka, bamboo cut in Takayama. Everything we offer is here — small in number, deliberate in choice.
Our highest grade. First-flush leaves from a single Uji estate. Deep umami, lasting sweetness, vivid jade.
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A daily ceremonial blend from Yame and Nishio. Bright, grassy, gently sweet — built for the morning bowl.
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A single-day pick. Stone-milled within seventy-two hours. Floral, soft, fleeting — released once a year.
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Founded in 1600 as the official kiln for the Kuroda clan in Chikuzen — now Fukuoka — the Takatoriyaki Souke lineage has shaped tea-ceremony vessels for thirteen generations. Each piece on this page was thrown, glazed, and signed by the hand of Takatori Hachizan XIII.
A classical bowl form. Soft terracotta body crossed by a single drift of pale-blue glaze — quiet, deliberate, unrepeatable.
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A bowl whose front edge is intentionally cut — a single gesture, four centuries of practice. Charcoal-and-amber glaze.
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A single arc of curved bamboo. Measures the precise gram of leaf for each bowl, by feel.
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Shoku matcha (40g) with a hand-cut chashaku. The simplest entry to a morning bowl.
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Rei matcha (30g), a Takayama chasen, and a Wangata bowl by Takatori Hachizan XIII. Everything needed for one true sitting.
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Kaze matcha (30g) paired with a printed essay on the first-flush harvest. Released once a year, in May.
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