#萩焼 — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #萩焼, aggregated by home.social.
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Tokyo area folks, my very talented potter friend Hadano Hideo is exhibiting April 3-8 at Nihonbashi Mitsukoshi Honten. He does traditionally elegant Hagiyaki as well as more original, creative work.
親友の萩焼陶芸家波多野英生さんが日本橋三越で陶展する。4月3日〜8日までです。都合があったら、見に行ってください!
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CW: Alcohol
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CW: Alcohol
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CW: Alcohol
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CW: Alcohol
I'm christening a new #guinomi with #IppakuSuisei junmai ginjo fukurozuri.
The sake is a richly flavored one with dark chocolate and cherry notes, perfect for warming up.
The guinomi is #Hagiyaki from #Kosaian kiln, which is famous for its "seigan blue" glaze.
A beautiful pairing!
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CW: Alcohol
I'm christening a new #guinomi with #IppakuSuisei junmai ginjo fukurozuri.
The sake is a richly flavored one with dark chocolate and cherry notes, perfect for warming up.
The guinomi is #Hagiyaki from #Kosaian kiln, which is famous for its "seigan blue" glaze.
A beautiful pairing!
-
CW: Alcohol
I'm christening a new #guinomi with #IppakuSuisei junmai ginjo fukurozuri.
The sake is a richly flavored one with dark chocolate and cherry notes, perfect for warming up.
The guinomi is #Hagiyaki from #Kosaian kiln, which is famous for its "seigan blue" glaze.
A beautiful pairing!
-
CW: Alcohol
I'm christening a new #guinomi with #IppakuSuisei junmai ginjo fukurozuri.
The sake is a richly flavored one with dark chocolate and cherry notes, perfect for warming up.
The guinomi is #Hagiyaki from #Kosaian kiln, which is famous for its "seigan blue" glaze.
A beautiful pairing!
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Tonight's Tipple: Fukanokura Kuri Shochu
I like chestnuts. I like shochu. Stands to reason I'd like chestnut shochu.This one, from Kumamoto Prefecture, is a clay-pot version made from chestnuts with the inner peel on. The initial aroma struck me as quite cereal and savory, compared to the sweeter one of Dabada Hiburi.
I had it oyuwari, and it was quite rich and savory, too.
The cup is #Hagiyaki by Fujimoto Toshio.
https://www.instagram.com/p/CmL8dvqLF5a/?igshid=YmMyMTA2M2Y=
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Tonight's Tipple: Fukanokura Kuri Shochu
I like chestnuts. I like shochu. Stands to reason I'd like chestnut shochu.This one, from Kumamoto Prefecture, is a clay-pot version made from chestnuts with the inner peel on. The initial aroma struck me as quite cereal and savory, compared to the sweeter one of Dabada Hiburi.
I had it oyuwari, and it was quite rich and savory, too.
The cup is #Hagiyaki by Fujimoto Toshio.
https://www.instagram.com/p/CmL8dvqLF5a/?igshid=YmMyMTA2M2Y=
