SHUWAN All Rights Reserved.
「SHUWAN」は、日本酒を器の半分程度(90~120cc)注ぎ使用すると、
香りと味わいが驚くほど調和した、そのお酒本来の美味しさを楽しむことが出来ます。
また、「SHUWAN」はプロのテイスティングにも適しており、新政、風の森、日日、産土、田中六五の他、時代を牽引する数多くの酒蔵の現場で使用されています。
世界中の「飲み手」と蔵元や杜氏など「造り手」が同じ「SHUWAN」を使い日本酒を味わうことで、新たな共感や言語が創造されていきます。
長年の伝統と繋がる未来志向の日本酒文化が醸成されることを願い
「SHUWAN」は生まれました。
By filling "SHUWAN" about halfway (90-120cc), you can fully appreciate the true essence of the sake, as its aroma and flavor harmonize beautifully to bring out its authentic taste.
"SHUWAN" is also ideal for professional tastings and is already being used at some of the most innovative breweries, including Aramasa, Kaze no Mori, Nichinichi, Ubusuna, and Tanaka Rokujugo. As both sake lovers around the world and master brewers use "SHUWAN" to enjoy their sake, it fosters a deeper connection and understanding between drinkers and the artisans behind the craft.
Born from the desire to cultivate a future-oriented sake culture while honoring its long-standing traditions, "SHUWAN" is here to elevate your sake experience.
and more
特徴・比較
＜SHUWANとワイングラスの比較＞
香りの酒ともいえるワインにとって、香りを凝縮させることは必然であり、その為ワイングラスは香りが篭りやすくなっています。日本酒は香りが過度に凝縮すると多くの場合不快に感じられます。適度に籠らせ適度に逃すのが最適な形状であり、「SHUWAN」はその点を最も考慮して設計されています。
また、一般的なガラス素材は液体の味わいをシャープにする為、日本酒の味わいがどうしても痩せて感じられます。近年多くの人気銘柄の甘味が強いのは、市場にてワイングラスで飲まれることが多くなった為、造り手もそれでテイスティングするようになり、味わいが痩せる分をカバーする為に自然と甘さが増していったと考えられます。
そもそも、日本人はご飯をガラスの器で食べることはありません。米とガラスの相性が不自然に感じるからです。「SHUWAN」は最も一般的なご飯茶碗と同じく磁器製です。
<Comparison of SHUWAN and Wine Glasses>
For wine, often considered a drink of aroma, it is essential to concentrate the fragrance, which is why wine glasses are designed to trap the aroma. However, with sake, if the aroma is overly concentrated, it can become unpleasant. The ideal vessel allows the aroma to be gently contained while also allowing some to escape. "SHUWAN" has been specifically designed with this balance in mind, offering the perfect shape for enjoying sake.
Additionally, the sharp taste imparted by common glass materials tends to thin out the flavors of sake, making it feel less rich. In recent years, many popular sake brands have leaned towards a sweeter profile. This shift is thought to be a response to the growing trend of drinking sake from wine glasses, which has influenced brewers to adjust their brewing process, increasing the sweetness to compensate for the thinner taste experienced when using glass.
Furthermore, in Japan, it is uncommon to eat rice from a glass bowl, as the pairing of rice and glass feels unnatural. "SHUWAN," like the traditional rice bowl, is made of porcelain, making it the ideal material for enjoying sake, which shares its roots with rice.
＜SHUWANとぐい呑み、猪口の比較＞
日本酒は世界の食の動向と同じく、年々軽く爽やかになってきています。現在ぐい呑みや猪口のサイズで器といえばエスプレッソコーヒーやウィスキーやテキーラ等のショットなどかなり濃いものを飲む為のものであり、軽い味わいの日本酒を小さな酒器でのむと味わいがかなり薄く感じられます。
「SHUWAN」は程よく香りを凝縮し、現代日本酒の香味のバランスを最適に表現します。
<Comparison of SHUWAN and Guinomi/Choko>
Like global food trends, sake has been becoming lighter and fresher with each passing year. Nowadays, cups the size of guinomi or choko are typically used for drinking strong beverages like espresso, whiskey shots, or tequila. When light-flavored sake is served in such small cups, the flavor can feel significantly diluted.
SHUWAN, however, strikes the perfect balance by gently concentrating the aroma, allowing the modern flavors of sake to be fully enjoyed.
＜SHUWANと利き猪口の比較＞
酒蔵での品質チェックや鑑評会の審査で使われる利き猪口は、一合（180ml）サイズで底に青の蛇の目が入っている器です。「欠点」を見つけるのに優れており、現在でも出来てすぐのお酒のテイスティングには多くの酒蔵が使用しています。酒器というよりも現場の道具であり味わいを増幅させることは無いので、レストランやご自宅での使用には向きません。
「SHUWAN」は利き酒と同等、時にはそれ以上に現場でのテイスティングにも適すため、導入する酒蔵が続々と増えています。
<Comparison of SHUWAN and Kiki Choko>
The Kiki Choko, used for quality checks in breweries and at sake tasting competitions, is a 180ml vessel with a blue bull's-eye pattern at the bottom. It excels at identifying "defects" in sake, and many breweries still use it for tasting freshly brewed sake. However, since it functions more as a tool than a sake vessel, it doesn't enhance the flavor and is not suitable for use in restaurants or at home.
SHUWAN, on the other hand, is equally suitable for professional tastings and, in some cases, even surpasses the Kiki Choko. As a result, more and more breweries are adopting SHUWAN for their tastings.
＜SHUWANと蕎麦猪口、コップなどの比較＞
居酒屋やご家庭などで気軽に使える蕎麦猪口やコップは、気兼ねなくリラックスして日本酒を飲むにはとても適していますし、なにより酒場の楽しい雰囲気が漂います。しかし、とても丁寧に仕込まれたお酒の繊細さを表現するのには形状としての無理があります。
「SHUWAN」は口縁、胴、高さの形状やサイズを0.5ミリ単位で試作を繰り返し、液体を滑らかに口に運ぶのに優れた設計となっています。
<Comparison of SHUWAN and Soba Choko, Glasses, etc.>
Soba choko and glasses, commonly used in izakayas and households, are perfect for enjoying sake in a casual and relaxed atmosphere, and they certainly carry the lively vibe of a drinking establishment. However, when it comes to expressing the delicate nuances of meticulously crafted sake, these vessels fall short in terms of shape and design.
SHUWAN, on the other hand, has been carefully designed with the rim, body, and height meticulously tested in 0.5mm increments to ensure a smooth flow of liquid to the mouth, providing an unparalleled experience for appreciating the finer details of sake.
日本酒において「テイスティング」も「普段使い」もできるという器は今までありませんでした。
しかし、SHUWANは単純に味を正確に取るだけではなく、普段飲みでも美味しく楽しむことができます。
日本酒のテイスティングと言えば以前は利き猪口でしたが、利き猪口では全く美味しく飲めません。
現在はワイングラスも使われますが、日本酒の香りが過剰に籠り、時に不快に感じられます。
In the world of sake, we've never really had a cup that could be used both for professional tastings and for everyday enjoyment. SHUWAN, however, isn’t just about capturing precise flavors during tastings—it also makes sake taste great when you're simply enjoying a drink at home.
Traditionally, we used the Kiki Choko for tastings, but frankly, it's not something you want to drink from for pleasure. Nowadays, many people use wine glasses, but they tend to trap too much of the aroma, which can sometimes become overwhelming and even unpleasant.
SHUWANは香りを適度に逃がし、適度に籠らせてという感じですので、日本酒の香りを取るのにも最も良いですね。
また、抹茶碗の名残があるこの形状が、日本人の美的感覚としてこのぐらい注ぐのがちょうど良いというところへ自然と誘ってくれて、且つそれで、利き酒にとっても1番いいポジション（液量）になる。
知らず知らずに注いだ量が、本当に酒の香りと味をよく取れるのがすごく良い。
レクチャーを受ける必要なく感性に従っていれば、何も考えなくても最高のお酒が飲めるというのが素晴らしいですよね。
SHUWAN is great because it allows the aroma to escape just the right amount while also containing it enough to bring out the best in the sake's fragrance. The design, which has a touch of the traditional matcha bowl in its shape, naturally guides you to pour the perfect amount—what feels right from a Japanese aesthetic sense—and, coincidentally, this turns out to be the ideal volume for tasting as well.
What’s amazing is that even without thinking about it, the amount you pour intuitively ends up being just right to capture both the aroma and the flavor of the sake. The fact that you don’t need any sort of lecture or instruction—just following your instincts—makes for the perfect sake experience. It’s really quite remarkable.
酒器の歴史を辿る
天酒堂は、芸術性と機能性を兼ね備えた、
現代屈指の陶芸家達による一点物の酒碗ギャラリーです。