Tanba ware

This is a pottery kiln representing Hyogo Prefecture. Some say that its founding dates back to the end of the Heian period (late 12th century), but the Sanbontoge kiln was built in the Kamakura period (13th century) under the influence of Tokoname ware from Aichi Prefecture, and its subsequent activities have been verified by ancient kiln sites. These early medieval kilns are concentrated in the former Konda town area of ​​Tanba Sasayama City, and in addition to Sanbontoge, the Tarosaburo, Genbeiyama, Tokodani, and Inariyama kilns are known. The works from that time, also known as "Old Tanba," are characterized by their simple, large jars with a scorched copper-colored base and a deep green natural glaze, and are highly valued today. In the Momoyama period (late 16th century), pottery making changed dramatically, and the construction of kilns also changed from the hole kiln to the snake kiln (a climbing kiln unique to Tamba). These early climbing kilns have also been discovered in Kamaya and Shimotachikui in Tamba Sasayama. Tea utensils such as teapots, tea bowls, tea caddies, and flower vases began to be fired here much later than in other kilns, but there are few masterpieces. In the early Edo period, the red clay glaze unique to early modern Tamba ware was developed, and together with ash glaze and black glaze, everyday utensils were mainly fired, but some tea utensils were also fired, and what is called Enshu Tamba, which was in keeping with the tastes of Enshu, was also fired. In 1654 (Shoo 3), the kamaza system was established to contract out the management of climbing kilns, and a production system unique to Tamba ware was established. As production increased, in 1798 (Kansei 10), the kilns were separated into Kamitachikui, Shimotachikui, and Kamaya, and large kilns over 100 meters in length were built, and new techniques such as white iron painting, sumi-nagashi (a method of pouring iron mud over the surface), and white makeup were added. This period is known as "Chutanba," and is the most glamorous period. Today, Tachikui is the center of production, and in addition to elegant tea utensils, sake bottles and other tableware and folk crafts are also produced.

[Yoshiaki Yabe]

"Masahiko Kawahara, Ceramic Series 9: Tamba (1975, Heibonsha)" "Masaaki Tachihara and Seizo Hayashiya, Exploring Japanese Ceramics 8: Tamba and Others (1980, Shogakukan)"

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

兵庫県を代表する陶窯。その開窯は平安末期（12世紀後半）までさかのぼるとみる説もあるが、鎌倉時代（13世紀）に愛知県常滑(とこなめ)焼の影響のもとに三本(さんぼん)峠窯が築かれており、以後の活動は古窯址(し)によって検証されている。これら中世初期の窯は丹波篠山(たんばささやま)市の旧今田(こんだ)町域に集中しており、三本峠のほか太郎三郎(たさうら)、源兵衛(げんべえ)山、床谷(とこらり)、稲荷山(いなりやま)窯が知られている。「古丹波」ともよばれる当時の作は、赤銅色に焦げた素地(きじ)に濃緑色の自然釉(ゆう)がかかった質実な大壺(つぼ)に特色がよく示されており、今日声価が高い。桃山時代（16世紀後半）を迎えると作陶は大きく変化し、築窯(ちくよう)法もそれまでの穴窯(あながま)にかわって蛇窯(へびがま)（丹波特有の登(のぼり)窯）が導入された。これら初期の登窯は、やはり丹波篠山市の釜屋(かまや)と下立杭(しもたちくい)に発見されている。他窯よりもだいぶ遅れて茶壺(ちゃつぼ)、茶碗(ちゃわん)、茶入(ちゃいれ)、花入れなどの茶具が焼かれ始めているが、秀作は少ない。江戸初頭には近世丹波焼独特の赤土部(あかどべ)釉が開発され、灰釉、黒釉とあわせて日用雑器を主としたが、一部に茶器も焼かれ、遠州好みの遠州丹波とよばれるものも焼造した。1654年（承応3）には登窯の経営を請け負う窯座(かまざ)制も開始されて丹波焼特有の生産組織ができあがった。そして生産量の増大につれて1798年（寛政10）には上立杭、下立杭、釜屋に窯が分立し、100メートルを超す大窯も築かれ、白地鉄絵、鉄泥を流しがけした墨流し、白化粧法などの新技法も加わった。この時期が「中丹波(ちゅうたんば)」とよぶもっとも華やかな時代である。現在は立杭を中心に、瀟洒(しょうしゃ)な茶器のほか徳利などの飲食器や民芸品が焼かれている。

［矢部良明］

『河原正彦著『陶磁大系9　丹波』（1975・平凡社）』▽『立原正秋・林屋晴三監修『探訪日本の陶芸8　丹波他』（1980・小学館）』

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