Width 13cm, Height 7cm (including 5mm for the feet), Weight 455g Kurojoka is a type of sake vessel that has been used since the Edo period, mainly for warm sake (kanzake). By heating it directly over a flame, the taste of the sake mellows, allowing you to enjoy it more. It is an earthenware pot for shochu used in Kagoshima, and because it is thick and heat-resistant, it is used to gently warm the shochu over a direct flame such as a gas stove. After use, do not wash it with water or detergent; instead, dry it thoroughly and store it. Because it is a ceramic with countless pores on the surface, the more you use it, the more the aroma and umami of the shochu will soak in. Therefore, it is said that the taste of the next shochu you drink will be enhanced. On the other hand, it easily absorbs stains, so leaving it wet can cause odors and mold. After use, open the lid and allow it to dry naturally before storing. The raw material for Kurojoka is clay (volcanic soil), which contains components that generate far-infrared rays. Therefore, it is said that even just by putting shochu diluted to your preferred concentration in it, the water and alcohol will blend well, and the harshness will be removed, resulting in a mellow taste. 【How to Warm Sake】 Pour shochu diluted to your preferred alcohol content directly into the Kurojoka. If there are water droplets on the surface or bottom, wipe them off completely before heating. Use a gas stove or shichirin (charcoal brazier) and heat it slowly over low heat. Be careful as heating it too strongly may cause the Kurojoka to crack. When warming it on a gas stove, you can also use a stable grill, such as one for grilling mochi. For an even better taste, use pre-mixed shochu mixed with soft mineral water. Store it in a cool, dark place such as a refrigerator and let it rest for one to three days. The above information was researched online. ◎Because it is handmade, there may be variations in color. There is no box.