Fresh-water jar
Also called 水盂
A lidded fresh-water jar used in Japanese chanoyu. It holds water for replenishing the kettle and rinsing utensils. It is distinct from the kensui, which receives used water; materials and profiles vary widely.
On this page
- 1Knob
- 2Lid
- 3Handle
- 4Body
- 5Base
Form#
- Body
- wide-mouthed cylindrical, bucket-shaped (tsurube 釣瓶), waisted gourd (hyōtan 瓢形), or organic distorted stoneware jar (耳付水指, mimi-tsuki, often with twin side lug ears and dramatic kiln cracks 矢筈口, yahazuguchi), typically 14–20 cm high and 14–18 cm wide so a bamboo water ladle (hishaku 柄杓) can dip freely12
- Handle
- none, or twin sculpted side lug ears (双耳, ryōmimi) or an overhead handle (teoke 手桶)
- Lid
- either a matching ceramic lid (共蓋, tomobuta) or a bespoke black-lacquered wooden lid (塗蓋, nuributa)
- Knob
- central ceramic arch, button, or lacquered wooden finial knob (摘み) lifted in two or three hand motions during temae
- Base
- broad flat unglazed base (平底) or low foot stable on tatami or a wooden display stand (tana 棚)
Compare an object photograph · 五島美術館 · 破袋 · 02-094
Working volume#
The useful volume depends on the vessel’s role in the set. A cooling or serving vessel should receive the intended transfer without filling to the rim; a fresh-water or waste-water vessel serves a different purpose. Exterior dimensions alone do not establish any of these working volumes.
Variants and sub-types#
| Name | 日本語 | Difference | Sources |
|---|---|---|---|
| Hitoe-guchi & Yahazu-guchi (single-rim & arrow-notch) | 一重口（ひとえぐち）・矢筈口（やはずぐち） | Cylindrical stoneware jar; Hitoe-guchi has a plain unrolled rim, while Yahazu-guchi has a V-grooved 'arrow-nock' rim common on Shigaraki, Bizen, and Mino Shino/Oribe jars, often fitted with a black lacquered wooden lid (塗蓋) | 123 |
| Mimi-tsuki (eared / lugged fresh-water jar) | 耳付水指（みみつきみずさし） | The Iga fresh-water jar named Yaburebukuro is an Important Cultural Property, not a National Treasure. The Gotoh Museum dates it to the Momoyama period, 17th century, and records a height of 21.4 cm and body diameter of 23.7 cm. These are measurements of this particular object, not standard dimensions for mizusashi. 五島美術館 · 破袋 | 123 |
| Hira-mizusashi (shallow summer fresh-water jar) | 平水指（ひらみずさし） | Wide, shallow bowl-shaped jar used in warm summer months (May–October) so the broad surface of cool water refreshes the tearoom; often fitted with a split-hinged wooden lid (割蓋 waributa) | 12 |
| Hoso-mizusashi (tall slender winter jar) | 細水指（ほそみずさし）・中置水指 | Tall, narrow cylindrical jar used in late autumn (October 中置 nakaoki) and compact tearooms or portable utensil stands (旅箪笥) | 12 |
| Tsurube & Teoke (well-bucket & bail-bucket) | 釣瓶（つるべ）・手桶（ておけ） | Square cedar well-bucket (木地釣瓶) or ceramic/lacquered bucket with an overhead cross-handle (手桶), adopted by Takeno Jōō and Sen no Rikyū to bring rustic well-side freshness into wabi-cha | 12 |
History#
- Muromachi period (15th–16th century)Early shoin tea gatherings used imported Chinese Sahari (砂張) bronze, Longquan celadon (青磁), and southern Chinese stoneware jars as fresh-water containers.1
- The Iga fresh-water jar named Yaburebukuro is an Important Cultural Property, not a National Treasure. The Gotoh Museum dates it to the Momoyama period, 17th century, and records a height of 21.4 cm and body diameter of 23.7 cm. These are measurements of this particular object, not standard dimensions for mizusashi. 五島美術館 · 破袋
Sources#
Status and editorial notes sources cited
Sources are listed below. Their presence does not certify every claim; source-specific interpretations and unresolved questions are identified in the text. This page has not received independent expert approval.