Called ‘chirori’ in Japanese, this copper sake warmer is intended to warm sake through immersion in hot water. Copper is a highly effective conductor of heat. By hanging this copper warmer off the rim of a pot (either boiling on the stove or sittingin a potwith hot water inside), you can efficiently warm your sake inside this pitcher by heat transference. In addition to sake, this pitcher can effectively warm up coffee, or alternatively, cool your choice of liquid inside when dunked in a bucket of ice. This pitcher holds 12 oz, or 360 cc of liquid (also known as a 2-go of sake).
Measurements:
5.5” H x 2.25” D / 3.75” Handle length
History:
Emi Igarashi and Wakano Hoshino, both born in Niigata Japan, co-founded the brand ‘F/style’ in 2001. By focusing on the art of making things, or “monozukuri” in Japanese, F/style’s mission is to re-popularize ancient Japanese craft by applying them to new and contemporary designs that fit within a wide-range of aesthetics.
Copper (exterior), tin (interior), bamboo (handle covering)
Variation:
Copper will patina quickly. Contact with natural oils, acid, and even oxygen will change the color and this is part of its natural beauty. Change in color, spotting and tarnishingwill not make the pitcher harmful to the body and is not a sign of damage.
Care Instructions:
Not dishwasher safe. Not microwave safe. Not meant to be put directly on a heat source such as a stove. Not oven safe. Beforefirst use, please follow these seasoning instructions: pour water inside, hang the pitcher off the rim of a pot containing hot water and immerse the body in hot water. After this, wash it with soap and water using a soft sponge, and dry quickly. Please note that the color of copper will change almost immediately as copper oxidizes with water, air and oil. Eventually the copper will turn a rich brown color like a penny, but it may also turn greenish in color and develop dark spots when it comes in contact with salt or acid. This kind of coloring is not a sign of damage, nor is it harmful for the body.
