Sou Yamada
| Artist | Sou Yamada 山田想 |
|---|---|
| Style | Tokoname-yaki |
| Object | Side-handle teapot (Yokode Kyusu 横手急須) |
| Origin | Tokoname, Aichi, Japan |
| Period | 21st century |
| Material | Red clay (Shudei 朱泥) |
| Dimensions | Ø7.2 x W11 x H7.6 cm |
| Weight | 97 g |
| Artist's mark | Seal to base |
| Verpackung | Signed Tomobako |
This masterpiece is part of the Yoshi en Private Collection, shown here for display only and is not for sale.
Born into Tokoname’s legendary Jōzan Yamada pottery dynasty in 1979, Sou Yamada began mastering his craft at an early age. Though his grandfather, the iconic Living National Treasure Jōzan Yamada III (1924–2005) was renowned for his classic red shudei kyusu, Sou has carved out his own identity with his signature striking blue glazes. Utilising natural ash glazes and a wood-fired kiln, his firing process produces unpredictable organic textures and dramatic kiln marks. Driven by the spontaneous nature of fire, every piece Sou creates is truly one-of-a-kind while seamlessly merging tradition, innovation, and personal artistic expression.
The traditional Japanese teapot, Kyusu are typically made of ceramics with a side handle placed at a 90° angle to the spout for ease of pouring – however the handle can also be found over the top or in the back. Kyusu are perfect for preparing green teas and tend to be on the small side to prevent overbrewing. Depending on the size, shape and type of clay a Kyusu is made from will determine what type of tea is best prepared in it. There are many different regional styles as well as Kyusu made by certified Traditional Craftsmen, which are prized amongst collectors.
Pottery has been produced in the city of Tokoname, Aichi prefecture, as far back as the 12th century, and since 1976 has been protected as a Traditional Craft of Japan. Tokoname was the site of the largest and oldest of the legendary Rokkoyō (六古窯): the “Six Ancient Kilns” of Japan, and is celebrated for its iron-rich Shudei clay that turns a bright red after firing. When fired a second time in a reduction oven, the red Shudei turns black – another characteristic colour of Tokoname-yaki.
