mizusashi

Mizusashi is a water container used in the Japanese tea ceremony (chanoyu) to store fresh water for the kettle and for replenishing water during the preparation of tea. It is one of the essential tea-ceremony utensils (dōgu) and is typically placed near the other implements such as the kama (kettle) and chadōgu display. The mizusashi is kept with a lid to protect the water from dust and to minimize evaporation, reflecting the ceremony’s attention to cleanliness and purity.

Construction and appearance of mizusashi vary widely. Most are ceramic jars, but they can also be made of metal such as copper or iron. The exterior may be glazed in a range of styles from simple, restrained finishes to more decorative works. In many schools of tea, common variants are shiro-mizusashi (white-glazed) and kuro-mizusashi (black-glazed), highlighting the aesthetic contrast valued in traditional chanoyu. The interior is typically glazed or treated to resist mineral staining and to maintain water quality.

Use and handling during the ceremony are described as part of the host’s duties. A bamboo ladle, or hishaku, is used to transfer water from the mizusashi to the kettle, ensuring the correct amount and maintaining the flow of the ceremony. The lid remains in place when not actively drawing water, preserving the water’s purity and temperature.

Historically, the mizusashi has been a standard element of the tea-ceremony toolkit since at least the Muromachi through Edo periods, evolving in form and decoration with regional styles and the preferences of different schools. Today, mizusashi continues to be produced in a wide variety of forms, reflecting both traditional aesthetics and contemporary craftsmanship.