When Hosokawa Tadatoshi moved from the fief of Buzen to take control of the fief of Higo in 1632, two master potters were appointed. One of these was Genhichi, the first of a long line of potters of the Hinkoji family, and the other was Hachizaemon, the first of successive generations of potters from the Katsuragi family. It was the appointment of these two men that is said to have marked the beginnings of the making of Shodai Yaki.
Much later on in 1836 and under a directive from the local clan, Senoue Rinemon, an official of the Shogunate, built the Senoue kiln as part of a program promoting industry in the area. The skills and techniques associated with the production of Shodai Yaki have been handed down over the years and it is the Noda and Chikashige families, which have inherited them and still use them to this day.
Made from a local iron rich clay, a particular feature of this ware is its bold and yet simple character. By modifying the blend of glazes and by utilizing the changes which take place at different firing temperatures, delicate control is exercised over the production of colors for the blue, yellow and white Shodai Yaki. In addition, the dribbled, extravagant patterns and the depth of color of the glazes harmonize with the forms of the pieces, to produce this sense of bold simplicity.
Shodai Yaki features simple and robust touch made from Shodai clay, which contains abundant iron. Proportion of glaze and firing temperature creates their subtle colorings varying from blue, yellow to white. The patterns created by dynamic glazing makes the unique harmony with its shape.
Elutriated clay is formed through wheel throwing and other methods. The clay is dried and then biscuit fired at around 800℃. The biscuit is immersed or flushed with glaze that are mainly composed of straw ash or wood ash, and then baked at 1,300℃.