Thin planks, bottom boards, and handles from a barrel believed to date back to the 15th or 16th century have been excavated from the Akita Castle ruins.
A diary kept by a senior retainer of the Akita domain during the early Edo period records that barrels were used at a sake shop in what is now Ogachi town.
The Aoyagi family in Kakunodate town still possesses a bucket, chest, and carrying box from the first half of the 19th century. These are finished in a tame-nuri (lacquered) style and use copper and bamboo hoops. Their shapes are the same as those of modern items.

• Technology/techniques/raw materials

  Technology/techniques/raw materials

  Technology/techniques

  1. The selection of timber shall be carried out using the following techniques or methods:
  (1) "Sunpo-wari" is the method of splitting a log from the bottom end using a splitting wedge.
  (2) The "width division" and "small division" should be carried out without any "breaks in the seams".
  (3) After rough cutting, allow it to dry thoroughly.
  (4) Using the "ruled paper" and the "honesty stand" to perform "honesty throws".

   

  2. The hoops shall be made in one of the following ways:
  (1) In the case of bamboo hoops, the following techniques or methods shall be used:
  The bamboo used should be "winter-cut bamboo," and the "sweet skin" portion should be left intact during the "bamboo polishing" process.
  (b) To perform "body finishing" and chamfering.
  H. The weave should be either a "twisted weave" or a "glued weave," and the number of turns should be five or more.
  (2) Copper hoops and brass hoops shall be made using "lap joints" or "integrated joints".

   

  3. Assembly and finishing shall be carried out using the following techniques or methods:
  (1) The kuri used shall be red meat, white skin, or with the shell attached.
  (2) When using auxiliary nails for the wooden beams, use bamboo nails.
  (3) Finish the outer curve using an outer plane, a round plane, or a round plane, and finish the inner curve using an inner plane or a round plane.
  (4) If there is a fixed cover, four or more hoops shall be used; if there is no cover, one or more hoops shall be used.
  (5) Finish the edges of the wood by planing and chamfering, and polish the hoops.

   

  4. When applying a finish coat, use a waxed finish, persimmon tannin finish, or a lacquered finish.

   

  raw materials

  1. The wood used shall be cedar.

  2. The material of the hoop shall be bamboo, copper, or brass.

  ３ 漆は、天然漆とすること。

• Work scene

  Work scene

  Here's a brief overview of the process involved in making AKITA Sugi Oke Taru (Cedar Cooperage).

  Process 1: Tree removal

  First, fan-shaped wooden pieces called "kure" are made to match the size of the product. The cedar log that will be used as the material is split in a fan shape from the center (sunpo splitting), and then split into roughly the size required for the product (width splitting to small splitting). Depending on how the wood grain is displayed, there are "straight-grained kure" and "flat-grained kure". The choice depends on the product being made.

  

  Process 2: Piling

  Straddle a workbench called a "uma," and begin shaping the wood piece to the desired dimensions. At this stage, a unique tool called a "sen" is used. Shaving the outside is called "soto-sengake," and shaving the inside is called "nai-sengake."

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  Step 3: Honest thrust

  This is the process of creating the joints between the pieces. A ruler called a "kegata" is used to create the precise shape.

  

  Step 4: Make

  To enhance its beauty, the wood grain and color are matched, and the pieces are assembled to create a circular outer frame. Bamboo nails are used at the joints. Temporary hoops are used to temporarily secure the frame and prevent it from losing its shape.

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  Step 5: Planing

  The inside and outside surfaces are planed with a plane that has rounded teeth to finish the surface. At the same time, a "marking gauge" is used to cut a groove for inserting the bottom board. This is called a "dovetail cut".

  

  Step 6: Hooping and bottoming

  Finally, the pre-made bamboo hoops are fitted, the bottom board is inserted, and the hoops are tightened using hands and feet. The outside is then carefully tightened to complete the structure.

   

• Close-up

  Close-up

  The beauty of the wood grain and the feel of AKITA Sugi Oke Taru (Cedar Cooperage)

  When the skill of creating and assembling each individual purge (narrow, rectangular board) with absolute precision comes together with high-quality Akita cedar, it results in this beautiful and user-friendly household tool. We spoke with Yuhei Kamata, a craftsman with 50 years of experience who continues to pass on traditional techniques using only bamboo hoops and Akita cedar.

   

  This cedar tree, grown in the cold climate of Akita, possesses this beauty and strength.

  "Because it's a cold region, the trees don't grow quickly. This means the annual rings are closely spaced. This is what creates the beauty and strength that are the greatest features of barrels and tubs made from Akita cedar." Even when making a single product, they carefully select from many Akita cedars and spare no effort in matching the grain and color. The matching method is apparently a trade secret.

  

  Numerous tools for making barrels and tubs are lined up. This curved tool called a "sen" is also unique to barrel making.

  This tradition naturally took root in Noshiro, a region blessed with favorable geographical conditions.

  "This area was a port of call for Kitamae ships and a place where Akita cedar from the Yoneshiro River basin gathers. Naturally, it was blessed with favorable conditions for professions such as barrel makers, carpenters, and blacksmiths to thrive," says Kamada, the 11th generation of a long-established business founded in 1846. The craftsmanship flourished during the Edo and Meiji periods, and at its peak after the war, there were about 300 AKITA Sugi Oke Taru (Cedar Cooperage). However, demand plummeted from around 1961 due to the expansion of plastic and aluminum products and the completion of water supply. Now there are fewer than 30 shops and about 30 craftsmen. However, it seems that the texture of wood, including in rice containers, is being re-evaluated.

  Food, being a "living thing," only retains its flavor when stored in a living tree.

  For example, transferring rice to a traditional rice container (ohitsu) allows air to circulate evenly during the transfer, initiating a change in the rice and bringing out its flavor. Of course, if the temperature and humidity of the cooked rice are properly adjusted, it won't harden even when it cools down. "And Akita cedar seems to be compatible with the koji mold used in Japanese rice. This wouldn't work with cypress or other materials." In terms of functionality, it might even surpass current high-tech electrical appliances.

  Demonstrations at trade shows are also a fun way to meet customers.

  Despite being a craftsman, Mr. Kamada actively participates in traditional craft exhibitions held in various locations these days, giving demonstrations. "I enjoy telling jokes with customers. Through jokes, we get to know each other's personalities. But you know, they actually end up buying something. Even if it's out of obligation..." Because of this, Mr. Kamada has quite a few fans. Apparently, a certain sports caster from NHK is one of them.

  We're challenging ourselves to create various everyday tools using Akita cedar and this technique.

  "I forced my way into this world after graduating from high school, but actually, I wanted to be a 'woodworking designer.' But all the different kinds of craftsmanship I saw back then are proving useful now." To let more people know about the appeal of cedar tools, Kamada came up with the idea of "tableware." In other words, applying it to tableware that goes on the dining table. Among them, his "beer mug" made of Akita cedar is his pride and joy. "It doesn't condense, and it doesn't lose heat. That's why the foam doesn't disappear." Kamada's challenge and research to create new designs that make the most of this cedar and this technique is endless. "I want people to buy a lot, but please use them carefully for a long time. Of course, if they get damaged or broken, we'll repair them anytime," he says, not forgetting to be kind to the environment. "We breathe life into these materials with our skills. That's our job," he concludes passionately.

  

  A truly exceptional beer mug. A collaboration between Akita cedar and traditional craftsmanship, this is the ultimate item you'll want to own.

  Craftsman Profile

  Yuhei Kamada

  Traditional craftsman. Born in 1933 (Showa 8).
  Apparently, a musical called "Noshiro-shu Monogatari" (The Story of the Noshiro Group) has been created, based on Mr. Kamata's life.

  

  Anecdotes

  Tableware made using the barrel-making method

  The barrel-making techniques passed down through generations in AKITA Sugi Oke Taru (Cedar Cooperage) making are now being utilized in the field of tableware.
  While there are various works such as ice buckets and beer mugs, each one is the result of following sound theory and aiming to maximize the advantages of the barrel-making method.
  For example, a beer mug made of Akita cedar, which may seem unusual at first glance, has advantages such as keeping the beer cold and preventing the foam from disappearing.
  Furthermore, traditional rice containers (ohitsu) are actually far superior to the keep-warm function of modern electric rice cookers in many ways, such as their ability to effectively regulate the temperature and humidity of cooked rice, preventing it from becoming hard even when cold.
  In our pursuit of convenience and comfort, the value of natural materials has been forgotten, but it is precisely here that we find it.
  These are all exquisite items that we would love to have on our own dinner tables.

  • 

    Barrels and mugs that give off a warm, natural wood feel.