ceramicsJune 18, 2026

Hagi-yaki

Hagi-yaki (萩焼) is a ceramics tradition produced in the Hagi city area of Yamaguchi Prefecture, with origins dating to 1604, designated as a Traditional Craft Product by the Ministry of Economy, Trade and Industry in January 2002.

History

The origins of Hagi-yaki can be traced to Japan's military invasion of the Korean peninsula in the late 16th century, during which Korean craftsmen were brought to Japan and helped establish several pottery traditions, including Arita-yaki, Satsuma ware, and Hagi ware. In 1604 (Keichō 9), Korean potters Li Jakukou and Li Kei, brothers brought to Japan during the Keichō campaign, constructed a domain kiln at the order of feudal lord Mori Terumoto, who appointed them in the castle town of Matsumoto — presently the city of Hagi — to produce wares for his personal tea ceremonies and as gifts. Early Hagi ware closely resembled Korean Goryeo tea bowls in technique and form.

During the mid-17th century, additional kilns were established in the Fukawa territory, presently the city of Nagato. Hagi ware fired in Nagato city came to be specifically called Fukawa Hagi (深川萩). The Miwa family kiln was established in Kanbun 3 (1663) in the Matsumoto area of Hagi, and subsequently developed the distinct style known as White Hagi. The first three generations of the Saka family lineage are referred to as Ko-Hagi (古萩, Old Hagi), regarded as the golden age of the tradition.

Following the Meiji Restoration in 1868, the potters previously employed by Lord Mori were dismissed and began operating independent businesses. Hagi ware production subsequently spread to the Miyano area of Yamaguchi city and other parts of the southwest region of Yamaguchi Prefecture. In 1875 (Meiji 8), Hagi merchant Kumagai Goichi invited the 11th generation Sen Sōsa of Omotesenke to Yamaguchi for over three months. According to Associate Professor Miyachi Hidenobu of Kyushu University, the widely known tea adage ranking Hagi ware was spread as a gesture of gratitude for that invitation. The 12th generation Sakakura Shinbei is recognized as the "founder of restoration" for spreading Hagi ware nationwide and saving it from decline.

In the 1930s, Miwa Kyuwa (Kyusetsu X) revitalized the Hagi tea world through his chawan and other tea utensils. Hagi ware techniques were selected as Intangible Cultural Property subject to recording measures under the Law for the Protection of Cultural Properties in 1957, with the 12th generation Sakakura Shinbei named as the holder. Miwa Kyuwa (10th generation Miwa Kyusetsu) was designated a Living National Treasure in 1970, and his younger brother Miwa Jusetsu (11th generation Miwa Kyusetsu) received the same designation in 1983. In April 2003, Miwa Jusetsu passed the Kyusetsu name to his eldest son Ryosaku (Kyusetsu XII).

Techniques & Production Process

Hagi-yaki uses two types of fine-grained soft clay as the base material. Clay preparation begins with mixing the earth with water, then straining it; wood chips are often added to separate denser and less dense components. This process is repeated over a period of two weeks until the water is entirely filtered without residue. The reddish to orange color of the prepared clay directly determines the texture and final surface color of the ware.

Hagi ware is fired in a climbing kiln (noborigama) at relatively low temperatures and slowly. This weak, soft firing results in high water absorption. A translucent beige glaze is applied to draw out the natural, deep colors of the clay. Crazing — known as kan-nyuu (貫入) — forms in the glaze as it cools, because the glaze shrinks faster than the clay body during the heating and cooling process.

The White Hagi style, developed by the Miwa family, employs a distinct glazing technique. Miwa Kyuwa (Kyusetsu X) adjusted the traditional pottery recipe by altering how straw was burned and mixing it into the glaze solution to achieve a purer shade of white. The black glaze component in White Hagi contains high levels of iron, while the white glaze is composed of feldspar and wood ash. In its prepared state, the white glaze mixture is black and highly viscous; the potter dips the vessel into the glaze vat and controls the movement to direct how the glaze drips. During firing, the carbon in the glaze evaporates and converts to a translucent white, while the high-iron glaze layer beneath emerges in black. For an overview of how Hagi-yaki fits within Japan's broader ceramic traditions, see Japanese Pottery: A Complete Guide.

How to Identify Hagi-yaki

Hagi-yaki is recognized by several distinctive visual and physical characteristics. The surface typically displays kan-nyuu (貫入), a fine web of cracks and pores in the glaze caused by differential shrinkage during cooling. The reddish to orange tone of the clay body is often visible through the translucent beige glaze. A further identifying feature is nana-bake (七化け), a gradual color transformation in which tea or alcohol seeps into the crazing after repeated use, causing the glaze color to darken and shift over time. Due to its soft, porous firing, Hagi ware has notably high water absorption. Hagi ware holds a prominent position in the Japanese tea ceremony world, recognized in the traditional adage: "first Raku, second Hagi, third Karatsu" (一楽二萩三唐津). During the Edo period, local potters deliberately made a chip on the bottom of Hagi ware pieces intended for sale to merchants, distinguishing them from pieces presented as gifts to the Mōri clan.

The Craft Today

Hagi-yaki continues to be produced primarily in the Hagi city area of Yamaguchi Prefecture, with additional kilns operating in Nagato city — where Fukawa Hagi is made — and Yamaguchi city. The tradition received formal national recognition as a Traditional Craft Product from the Ministry of Economy, Trade and Industry in January 2002. Hagi ware is represented at Aoyama Square, a dedicated traditional craft showroom located at 8-1-22 Akasaka, Minato-ku, Tokyo, operated by the General Incorporated Foundation for the Promotion of Traditional Craft Industries. Practitioners of Bizen-yaki, Kutani-yaki, and Mino-yaki represent comparable regional ceramic traditions recognized under Japan's traditional craft designation system.

Frequently Asked Questions

When did Hagi-yaki originate?

Hagi-yaki originated in 1604 (Keichō 9), when Korean potters Li Jakukou and Li Kei built a domain kiln in the castle town of Matsumoto at the order of feudal lord Mori Terumoto.

What is kan-nyuu in Hagi ware?

Kan-nyuu (貫入) refers to a fine web of cracks and pores that forms in the glaze surface of Hagi ware as it cools after firing. It occurs because the glaze shrinks faster than the underlying clay body during the heating and cooling process.

What is nana-bake?

Nana-bake (七化け) is a color transformation phenomenon characteristic of Hagi ware. Over years of use, tea or alcohol seeps into the fine crazing of the glaze, causing the surface color to gradually darken and change.

What is White Hagi?

White Hagi is a style developed by the Miwa family, whose kiln was established in Kanbun 3 (1663) in the Matsumoto area of Hagi. It is produced by applying a glaze composed of feldspar and wood ash over a high-iron black glaze layer. During firing, carbon in the outer glaze evaporates and turns translucent white, while the iron-rich layer beneath appears black.