In the season of fresh green, we are pleased to hold the first exhibition which features Japanese sake cups and vessels (guinomi sake cup and tokkuri sake bottle, etc). This exhibition showcases up to 200 pieces of sake cups and vessels that are available for purchase and are made from a variety of materials such as clay, porcelain, wood and lacquer, glass, and metal. The taste of sake varies depending on the material and shape of a sake cup. We hope every visitor will be able to enjoy the mellow feeling with each crafted works made by skilled artists and craftsmen from all over Japan.

Date: 14th May (Fri) – 29th May (Sat), 2021 * Closed on Sundays and public holidays

■ Gallery Event “Tips on How to Enjoy Japanese Sake and Sake Cup”
On the blog of the HULS Gallery Tokyo online store, we serialize sake column that introduces sake cups from all over Japan along with local sake. Chiharu Shigemura, the writer of the column, will be present at the gallery to demonstrate the ways of enjoying sake and sake cups.

Date: 22th May (Sat), 2021
Venue: HULS GALLERY TOKYO (Instagram account: hulsgallery_tokyo)
Time slot: 1st “Introduction to Japanese Sake” 14: 00 ~, 2nd “Introduction to Guinomi Sake Cup” 16: 00 ~
Details: Chiharu Shigemura and a HULS Gallery staff will hold a mini live talk on how to enjoy Japanese sake and sake cups at the gallery. We will start off with the “Introduction to Japanese Sake”, to explain the difference in taste when we drink sake with different forms of sake glasses, crafted by Kimoto Glass. The event will be followed by the “Introduction to Guinomi Sake Cup”, which we will be sharing about the features and highlights of various sake cups that will enrich the experience of sake drinking. The live talk will be broadcasted on Instagram concurrently.

* Please note that the event is subject to change or cancellation depending on the situation. Please check our website or SNS for the latest information.

< Chiharu Shigemura Profile >
Born in Ibaraki City, Osaka Prefecture. She loves sake and obtained a qualification as a kikisake-shi (sake sommelier) in 2014. Since 2017, she studied Japanese cuisine at “Ecole Tsuji” in Tokyo. In May 2019, she started “Weekly Obanzai” at “Hiroo Okumura” with her sister, Chef Miyuki Shigemura and it is well received currently. With the aim of “conveying the charms of Japanese cuisine and sake”, she continues to work actively in cooking classes and events.