Ash strainer (elutriation)

Sifting the ash takes two to three months even if it is done once a day, and it is a job that must be done outdoors in winter.

The bitterness is removed by straining the sake from the measure on the left into the pot on the right.

The raw ash (pine, cedar, etc.) is placed into a masu.

When ash is added, the water turns cloudy brown; change the water several times to remove the bitterness.

If you repeat the process of removing the bitterness for about 10 days, the water will become clear and the slime will be removed.

Strain the liquid from the left measuring cup into the right measuring cup. Use one sieve.

Drain the top water from the middle pot, add more water and strain it into the pot on the right while stirring.

Once it is full, it is mixed with feldspar to make ash glaze.

Inkuzan Pottery