ぐい呑の見どころ | マイぐい呑のススメ

The highlight of "Guinomi"

Then, what kind of "Guinomi" should be actually selected, and how should it be selected?

It's fun to just believe in your own inspiration and choose it, but it's a good idea to choose it with some background knowledge.

I would like to give you some advice on choosing a fun "drink".

As I mentioned in the previous section, the "Guinomi" is a pottery that has grown along with the culture of Japanese Tea, and is often referred to as a small version of the "japanese tea bowl" because of its size.

It is also said that the characteristics of each potter are most easily understood.

You can measure the ability of a potter by looking at this "Guinomi".

To that end, potters use a great deal of nerve to complete this small vessel, and make it with the utmost care.

Therefore, sake sets such as "Ginomi" are treated the same as artistic Japanese Tea Bowls and vases, and are different from other miscellaneous goods.

Because of this, I think that the shape and highlights of the "Guinomi" are almost the same as those of the Japanese Tea Bowl. The points are "Cup rim making", "body", "waist", "mikomi", and "ko-dai".

Cup rim

Body

Waist

"Cup rim making / rim": Refers to the mouth part. The thickness, angle, spread, etc. affect the overall atmosphere and ease of drinking.
In general, if it is thin and spreads outward, the sake will come into your mouth. On the other hand, the thick, inwardly squeezed shape makes it difficult for it to come into your mouth, so it feels like you have to put your nose inside and pick up sake from here. As for the actual points of proper use, the former is suitable for crisp, dry and delicate Daiginjo, and the latter is suitable for pure rice sake with a mellow aroma.

"Body": An important part that determines the rough silhouette on the side of the drink.

"Waist": A part that slightly protrudes from the body to the bottom, which changes the impression of a swallow and affects the ease of holding.

"Mikomi: This is the part where sake enters directly inside the drink. A good vessel feels deeper and wider than you can imagine from the outside, and gives a generous impression.

"Ko-dai": A part for stabilizing and standing a swallow, and generally refers to a tubular protrusion at the bottom. It is a very important part that it is said that if you look here, you can see all the abilities of a potter. Depending on the hill, it will affect the overall finish of the drink. Broadly speaking, there are "shaving hills" that are carved out after the wheel is pulled, and "tuke ko-dai" that are attached as separate parts after formation. There is also a "wari ko-dai", which is a little special, but the hill is divided into crosses.

What I would like to pay attention to is that the shape of the cup is also flat (hiranari), tubular (tsutsunari), semi-cylindrical (hanzutsunari), bowl-shaped (wanari), well-shaped (idonari), and tenmoku (tenmoku). It has a wide variety of shapes, such as tenmoku, tsutsugata, and rotifer, which are similar to those of a bowl. This stimulates the collecting mind and is also the cause of increasing the number to one, two, and so on.
Some of them have a collection of drinks even though they don't drink alcohol. For this reason, the collection of bowls takes up space because of its size, but it is thought that the psychology of arranging small bowls without taking up too much space works.