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Historical Background (Chinese & Korean descriptions below)
Historical Background (Chinese & Korean descriptions below)
Akita Sugi, or Akita cedar, is used for various crafts such as cedar barrels, drinking cups, coasters, and much more.
Barrel-making, using Akita cedar, especially has a long history. They are called Akita-sugi Oke-Taru, and presumed to have been made around Odate City and Noshiro City in Akita Prefecture since the late Heian period (794-1185). Their side and bottom plates had been excavated from Akita castle’s ruins. Barrels were necessities for ordinary people to store water in the medieval and early modern ages. Therefore, they were mass-produced all over Akita under the feudal clan’s encouragement. Akita cedar is used as the material, and craftsmen make each barrel by hand. Oke barrels are made of straight grain material called "masame" and covered with a hoop made of bamboo or copper.
The use of Akita Sugi became more popular among people during the Edo period (1603-1867), encouraged by the lord of the Akita Domain during the Edo period. The production of Akita cedar tubs and barrels became an established industry and was produced on a large scale. The "Umezu Masakage Nikki (Diary of Masakage Umezu)," written by a retainer of the Akita domain, mentions that sake barrels made of Akita cedar were used at the castle in 1612. Thus, the general public has used Akita cedar barrels since around the Edo period, and the shapes of the barrels have remained unchanged. The usage nor the form of Akita Sugi objects has not changed too much since the Edo period, as they are still used for tubs, barrels and cups.
The demand grew from the Meiji era to the end of the Second World War, and the barrels were treasured to store Japanese sake or soy sauce and to prepare vinegared rice for sushi and salted vegetables. The general public favored the sturdy Akita cedar barrels. However, demand fell in the 1950s and they gradually disappeared around the 1960s due to the rise of plastic products and other factors. However, the high quality and warmth of wood have been reevaluated, and the virtue of handcrafted products has been rediscovered in recent years, and new products with new uses are being developed. It became Japan’s Nationally Designated Traditional Craft Product in 1984.
Characteristics
Characteristics
A delicate woody texture and a beautiful rose-colored bark with fixed-width growth rings – the barrel is an example of woodwork that evokes the grace of cedar. The unique smell and warmth of Akita cedar also characterize Akita cedar barrels. The annual rings of Akita cedar are also one of its charms, and the grain of the wood is known for its incredible beauty. Its warmth and elegance enrich modern life. They include oke(tub) and taru(barrel) depending on the shape and use of the barrels. Oke uses wood pieces with straight grains cut into strips and are lidless. They are used temporarily. On the other hand, taru uses edge-grain wood. They are usually used to store or carry something, so they come with fixed lids. The manufacturing process has six stages, including the timber process to cut out timber using a curved hatchet and the hooping process to bind a barrel with hoops. As none of the steps use machines, they require expert skills.
Akita cedar is locally grown in the cities of Ōdate City, Noshiro City, Gojōme Town (South Akita district), and Ōmori Town (Yokote City) in Akita Prefecture. Akita cedar is one of the three most beautiful forests in Japan. Japan's three most beautiful forests are the Akita cedar in Akita Prefecture, the Aomori hiba in Aomori Prefecture, and the Kiso hinoki in Nagano Prefecture.
Akita Sugi has a distinct cedarwood smell and finely aligned rings that also give its distinctive appearance. It is a high-quality product that is resistant to water and warping over time, which means that it will have years of use.
How to make Akita-sugi Oke-Taru
Vertical or flat boards are made from the logs into gure (small, strip-shaped panels), and the gure is then covered with outer and inner pig iron to form the outer shape. The wood is shaped into a ring, then covered with a metal sheet, and the bottom and lid are attached. The manufacturing process can be divided into six steps.
Cutting the wood
Natural cedar logs are split from the center to make Keri (pieces of wood) with a machete and dried naturally for 90 to 100 days, then artificially dried for another 30 days.
Senkake
The craftsman stands on a workbench called uma and uses a two-handed blade to shave a wood piece to adjust a fixed size.
Shojiki Thrusting
The piece of wood is shaved with a large Japanese hand plane called shojiki, and the angles and curves are measured with a handmade ruler called kegata to make the pieces fit together. Each piece of hand-split wood has a different width, and 17 to 18 pieces are used to create the perfect shape for the tub.
Kure Tailoring
The vat is shaped by using a temporary hoop.
Kanna Finishing
The inside of the barrel is shaved with a circular plane while the barrel is rotated with both feet. Using a ruled edge, a groove is made for the bottom plate to be inserted. The outside is shaved with an inner circular plane while hanging on the stand.
Putting in the bottom
Bamboo, called madake, is the best material for the hoop. Shave the bamboo carefully and make the surface smooth. After the hoop is in place and the bottom board is inserted, the bottom is inserted by hammering the hoop with a wooden hammer while supporting it with a piece of wood.
Finish!
The entire piece is finished with gentle curves. The height of ohitsu has been lowered to match modern lifestyles. The lid is made of two or three layers to enhance heat retention.
To know more!
To know more!
Introducing how an artisan makes Akita Cedar tubs and barrels (Korean/English sub)
Introducing how a master artisan makes Akita Cedar Sake pail and barrel in detail (Spanish/English sub)
Introducing an Akita Cedar Barrel artisan’s life with the videos of him making it (Korean/English sub)
Introducing the factory of Akita Cedar barrel (Japanese sub)
Interviewing an artisan of Akita Cedar barrel (Japanese sub)
Explaining the characteristics of Akita Cedar Barrel (Japanese only)
How to get there
How to get there
Nittaru
Take an Ou line train at Akita station to Odate station for 1 hour 50 minutes. Take Yatate line or Hokuyo JHS line at Odate station to Shakanai-Shindo for 7 minutes. Walk for 11 minutes.
Kutsuzawa Seisakujo (Kutsuzawa Lumber Co)
Take an Ou line train at Akita station to Odate station for 1 hour 50 minutes. Walk for 14 minutes.
Tarutomi Kamata
(One of the traditional Akita Cedar Barrel craft shops from 1846)
Take an Ou line train at Akita station to Higashi-Noshiro station for 1 hour. Take Gono line to go to Noshiro station. Walk for 19 minutes.
How to purchase
Offline
Souvenir shops in Akita (Akita Station, Akita Airport)
Nittaru Store
Tarutomi Kamata store (Selling various types of Akita Cedar Barrel and also doing tours and crafting workshop)
Online
Online store by Tarutomi Kamata (Some production needs reservation.)
Photos by Tohoku Digital Archive
秋田杉桶樽
美麗的淡紅色樹皮，具有細緻木紋和年輪寬度。桶與樽是以天然秋田杉為素材製作的雅緻木製品。它的溫暖和芬芳至今仍然給予生活滋潤與豐富。
使用秋田杉製造桶與樽的歷史悠久，據推測是從平安時代後期開始的，可從秋田城遺址（秋田市）中挖掘出來的桶的側板和底板得知。從中世紀到現代初期，在秋田藩的保護下，各地的桶屋大量生產了作為水容器不可或缺的桶與樽。
從明治時代到戰後時期，全國的需求都在增加，將酒樽、醬油樽、壽司桶和泡菜桶等視為貴重寶物。昭和30年代以來，由於塑膠產品的出現，需求下降了，但是近年來，對手工產品的優點重新進行了審查，目前正在利用傳統技術為新用途開發產品。雖然是在秋田縣內各地生產，但有主要產地，特別是大館市、能代市、南秋田郡五城目町、橫手市大森町等。1984年被指定為國家的傳統工藝品。
桶與樽的不同是以形態及用途來區別。對於桶使用帶直木紋的榑（條形小寬度板），是沒有蓋子且功能上為短暫性的容器，樽是具有固定蓋的容器，使用不均勻紋理的材料，並且用於儲存和運輸。製造過程可以大致分為六個過程，例如用彎曲的割鉈取榑進行榑加工，以及用箍擰緊進行箍的加工過程等。它是手工製作的，不依賴於所有機械動力，並且需要僅依靠工匠直覺的熟練技術。
秋田杉桶樽
有着细致木纹和均匀年轮的淡红色美丽树皮。以天然秋田杉为原料制成的别具风味的桶和樽。其温暖的质感和清香至今仍为人们的生活带来滋润和富饶。
用秋田杉制作桶樽的历史悠久。秋田城址（秋田市）出土了推测为平安时代晚期的木桶侧板和地板。从中世纪到近代，作为百姓日常生活中不可或缺的盛水容器，桶和樽在秋田藩的保护下由各地的桶店进行了大量生产。
从明治时代到战后，桶和樽在全国的需求增加，酒樽、酱油樽、寿司桶和腌菜桶等深受人们的欢迎。昭和30年代之后虽因塑料产品的出现而使需求减少，但近年来手工制作的优点重新受到关注，运用传统技术制作的新产品开发正在进行之中。秋田县内各地均生产桶樽，其中大馆市、能代市、南秋田郡五城目町、横手市大森町等地是主要的产地。1984年被列为了国家传统工艺品。
桶和樽的区别在于外形和用途。桶使用直木纹的长条状木板，没有盖子，是临时性的容器；而樽则使用不规则木纹的材料，因用于贮藏和搬运，所以带有固定在其上的盖子。制作工序大致可分为六个步骤，包括用弯曲的柴刀切割出长条状木板的“榑加工”，以及给木板带上圈以紧固的“圈加工”等。这是不借助任何机器能力的纯手工制作，仅依靠工匠以直觉为准的娴熟技艺来完成。
아키타 삼나무 단지
섬세한 나뭇결과 나이테의 폭이 고른 아름다운 담홍색의 나무표면 -. 천연 아키타 삼나무를 소재로 한 깊은 맛 목공 - 통・단지. 그 온기와 향기는 지금도 생활에 윤기와 풍요로움을 전한다.
아키타 삼나무를 사용한 통・단지 만들기의 역사는 아키타 성터(아키타시)에서 헤이안 시대 후기의 것으로 추정되는 통의 옆판 바닥판이 발굴되고 있다. 중세부터 근세에 걸쳐 물 용기로서 서민의 일상 생활에 불가결했던 통・단지는 아키타 번의 보호하에 각지의 통을 만드는 가게들에 의해 대량 생산되어 갔다.
메이지 시대부터 전후에 걸쳐 전국적으로 수요가 늘어, 술통, 간장 통, 초밥 통, 절임 통 등에 보탬이 되었다. 1950년대 이후는 플라스틱 제품의 출현으로 수요가 감소했지만, 최근에는 수작업으로 만든 제품의 장점들이 부각되면서 전통 기술을 살린 새로운 용도의 제품 개발이 진행되고 있다. 아키타 현내 각지에서 생산되고 있지만, 특히, 오다테시, 노시로시, 미나미 아키타 군 고조메마치, 요코테시 오모리마치 등이 주산지이다. 1984 년에 국가 전통 공예품으로 지정되었다.
통(桶:오케)과 단지(樽:다루)의 차이는 형태와 용도에서 구별된다. 통(桶:오케)은 길고 가는 띠 모양의 나무를 사용하며 뚜껑이 없습니다. 이것은 일시적으로 사용돠는 용기입니다. 반면에 단지(樽:다루)는 가장자리 나뭇결을 사용합니다. 그들은 일반적으로 물건을 보관하거나 운반하는 데 사용되므로 고정할 수 있는 뚜껑이 있습니다. 제조 공정은 곡선형 손도끼를 사용하여 목재를 자르는 목재 공정과 후프로 단지를 묶는 공정 등 6단계로 구성됩니다. 이 모든 단계는 기계를 사용하지 않으므로 장인의 전문 기술이 필요합니다.
Photos by Tohoku Digital Archive
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