Uniqueness of subtle green glaze
UNRAKU-gama kiln holds a special place in the rich Kyo-yaki / Kiyomizu-yaki pottery tradition. Kyoto-style earthenware produced here is well-known for its original traditional patterns depicting the beauty of nature, meticulously painted over smooth surface. Slightly greenish aomatto glaze has become the most representative feature of UNRAKU-gama production. Skillful potter pays attention to the conditions of firing, which may eventually bring out the whiteness or crystallization of the glaze. This innovative kiln was the first in the national ceramics industry to introduce the practice of firing in an electric kiln, making a huge contribution to the world of Japanese pottery tradition.

Kyoto round fans, elegant touch of freshness
Kyoto round fans, called Kyo-uchiwa or miyako-uchiwa, enjoy great popularity for their fine and elegant appearance. With sophisticated designs incorporating different craft techniques like openwork or woodblock printing to enhance decorative elements, Kyo-uchiwa tends to add a fresh touch of colour to any interior. The ribs and handles of Kyoto round fans are made separately in a style called sashie : about 100 bamboo ribs are arranged radially by hand, and the handle is attached at the end of the process. Every year, Shiomi Dansen carries out the production of more than 200 varieties of fans with traditional designs and handles of all kinds.

Modern Folk Craft ceramics
Kawai studio was founded by Takeichi Kawai, the nephew of Kanjiro Kawai, a prominent potter and key figure of Mingei movement. Pottery created here is both functional and decorative, keeping Mingei philosophy alive. Raised in Kawai family, the actual 3rd-generation Master potter Akiteru Kawai is the heir of the folk craft tradition. Usually, Kyoto pottery is produced by the division of labour, but in order to maintain the uniform style of his works, Akiteru handles all the steps of pottery making himself. Crafting a vast range of pottery from tea bowls to tableware and flower vases, he is passing down the heritage of Japanese folk craft to the future generations.

The oldest traditional sake brewery in central Kyoto
Established about 280 years ago, this oldest and full of history sake maker in central Kyoto continues to protect the tradition of sake brewing. Close to Kamogawa river and surrounded by mountains, the brewery is located in a rich natural environment highly favorable to the creation of numerous aromatic brands of sake. Kyoto underground water and locally grown rice are used as ingredients for brewing premium sake best suited for exquisite Kyoto cuisine. While preserving traditional techniques, the brewery progressively introduces modern technology, such as use of solar panels or temperature control equipment.