We worked on the production of the first upgraded version of the Burgundy wine glass.
When trying to raise the grade, I tend to think of designs that are closer to originality, so I decided to make a traditional design first.
The upper part is made up of a traditional pattern called Kikutsunagi, and the lower part is made up of a traditional pattern called Kikkou.
There aren't many craftsmen in Japan who design using turtle shell, so I think it has originality even though it is a traditional design.
I wanted to break the stereotype that the bowl part of a wine glass is round, so I chose a rugged turtle shell with an awareness of the texture.
This touch is almost impossible with a normal wine glass, and I think you can feel the feel that only Kiriko can do.
You should be able to experience the fun of the design of this product not only by sight but also by touch.
Also, since the purpose of this design is to raise the grade while maintaining the tradition, the size of the chrysanthemum joint is cut to be much finer than usual.
The chrysanthemum joints that are normally performed in our workshop are made up of 201 cuts, but in this smaller size design, the chrysanthemum joints are made up of 355 cuts.
The number of cuts is quite large, and the fineness is unusual and accuracy is required.
As a result, the grade is much higher than the normal chrysanthemum connection.
You may not understand it unless you say it at first, but once you feel the fine size of the chrysanthemums, I think you can easily return to the normal size of the chrysanthemums.
Since it is a wine glass, I chose a pattern called a turtle shell that is transparent so that the color of the beverage can be seen well.
The mouth is rubbed in a semi-circular shape, which is the result of making the mouth feel better.
I tried rubbing the mouth about 10 patterns, but I decided that this semicircular shape would be the most comfortable, so I chose this shape.
I would like you to drink just water first, but I think that just water is obviously delicious in the mouth.
I think that it was a good finish with a grade that considers not only the simple design but also the mouthfeel and texture.
We would appreciate it if you could consider it for yourself, as a gift, or to improve the brand image of the store.
The Kiriko of our workshop is polished using the traditional method of Edo Kiriko, "hand polishing", which maintains the strength of the glass and finishes it with high quality.
On the other hand, there are some things in the world that polish the glass while immersing it in an acid called "acid polishing" and melting the entire glass into pieces.
Acid-polished ones have the disadvantages of being easily scratched and the color may fade, but since the man-hours can be reduced and the price can be sold at a low price, sales will improve, so many workshops and writers perform acid-polishing. We are here.
Since the cut surface of our workshop is polished one by one, the original strength of the glass is not lost, and you can wash it with a detergent or scrubbing brush.
Please note that boiling water, microwave ovens and dishwashers cannot be used like any other glassware.
The handling method is explained in detail on the homepage of the workshop.