Tin is a metal that is said to have been introduced from China during the Asuka and Nara periods.
Throughout its long history of over 1000 years, it has been used as a drinking vessel since ancient times and has maintained a close relationship with sake.

However, as times change, new forms of relationships are being called for.
In this article, we take a closer look at the production site of this traditional craft, asking tin professionals about its relationship with sake and the appeal of sake ware.

I spoke to this person

Tatsumasa Imai, President and CEO of Osaka Tinware Co., Ltd.

Profile

Born on October 1958, 10. After receiving certification as a traditional craftsman in 16, he became the company's president and CEO in 1999. In 2001, he received the "Contemporary Master Craftsman" award for outstanding craftsmanship. He is involved in the creation of a wide range of products, from everyday tinware to international scenes.

Osaka tinware manufacturing

-Please tell us about the history of Osaka Tinware Co., Ltd.

Imai: "I heard that it all started when Tinya Ihei came to Osaka in the late Edo period. Our business has not been run by anyone under the name of 'the successor', but has been passed down from generation to generation among relatives. We were established as a joint-stock company in 1949 (Showa 24)."

-How many employees do you have now?
Imai: "We have a total of 27 employees. There are 16 craftsmen on-site, four of whom are traditional craftsmen."

-What are your main products?
Imai: "We mainly sell tumblers, but in recent years, we have also been selling sake cups, such as sake cups and sake cups. We also handle pin badges and gifts for international conferences, brand collaborations, and corporate anniversary gifts."

▲Mr. Imai showing us the medal he made for the marathon.

-Are you expanding overseas?
Imai: "We don't approach them directly. Tin is a soft metal, so we mix it with 3% of another metal to increase its strength. Even so, the shape of the product will change little by little over many years of use, so we basically target the domestic market in order to be able to respond to such repairs immediately."

The relationship between sake and tin, which has more than 1000 years of history

-Is Osaka a thriving production area for tin products?
Imai: "Currently, Osaka boasts the top domestic production volume. Historically, it was a material mainly used by the aristocracy, so it was originally produced mainly in Kyoto for many years. However, as the power of the nobles declined during the Edo period, many craftsmen moved to Osaka, which was the center of the economy and logistics at the time. In the late 1700s, the production volumes of tin products in Kyoto and Osaka surpassed each other, and remain so to this day."

-When did tin start to be used in Japan?
Imai: "It is generally believed that they were introduced to Japan during the Asuka and Nara periods. From the Heian period onwards, they were used mainly by aristocratic society, mainly in Kyoto. The Shosoin Repository in Nara houses medicine jars made of tin. At the time, tea was treated as a medicine, so they are the same as what we call tea jars today."

-Please tell us about the history of tin as a sake vessel.
Imai: As mentioned earlier, tinware was passed down as medicine jars, but it seems that it was also used as sake jars at the same time. Tin has the property of turning gray when poison is put into it, so it is thought that it was also used to avoid danger. Since aristocrats often had direct descendants in shrines, there are many old sacred sake bottles that were dedicated to these shrines.

After the Edo period, tin sake vessels became more widely available to the general public, and production of these products reached its peak after the war. At the time, people would place a tin sake cup in hot water on a stove or brazier to enjoy warm sake.
However, as microwave ovens became more common in the 40s, demand dropped sharply. Because tin cannot be used in microwave ovens, annual production of Chirori, which had been 4 units until then, dropped to less than 50 units in the 1000s.

▲Mold for using sacred sake

-Today there are chirori pots made from a variety of materials, including aluminum, but was tin the mainstream back then?
Imai-san: "I think that tin Tyroli was overwhelmingly popular in the 30s and 40s. Not only our company, but many other tinware manufacturers were mass-producing them as well."

How tin changes the taste of sake

-Please tell us about the effect of tin on beverages.
Imai: "Tin pitchers have been used since ancient times in areas where drinking water is scarce. Documents have confirmed that such cultural assets have been unearthed in Egyptian ruins dating back more than 1,000 years BC. It seems that arranging flowers in a tin vase also helps them last about 5% longer than usual. Even today, some large temple vases have a tin lining."

-What is the appeal of tin sake bottles?
Imai: "It smooths out the sharp edges in the sake's flavor, making it easier to drink. Tin is a metal that sticks easily to many different materials and is easy to process. For that reason, I think it will remove any unpleasant flavors that may be present in the sake. It takes the flavor of the sake up a notch, so it's highly valued in restaurants and other establishments. You can also enjoy the change in flavor of sake that has been warmed in a tin chirori when drinking it from a sake cup or sake cup made of a different material."

-So is it suitable for drinking hot?
Imai: "Its high thermal conductivity means it can heat up quickly, which is a big plus."

-What type of sake is suitable for tin sake cups?
Imai: "I think the best way to enjoy dry sake is to warm it up. Tin sake cups hide imperfections in the sake's flavor, so at sake tasting events, they are called the 'devil's sake cup.' Because of this, if you have a light, clean sake, the flavor may be slightly hidden. I recommend enjoying it with a sake that has a fairly strong flavor. When I drink sake at sake events or restaurants, I always bring my own tin sake cup."

▲Imai's own tinware

The production site is a world of craftsmen

After the interview, we were shown around the company's pewter manufacturing site and a reference room displaying past works.

Before being made into works of art, tin is stored in 10kg ingots. One ingot is enough to produce 40 tumblers.

The molten tin is poured into the mold and left to harden for about three minutes. The design is carved into the inside of the mold, so the mold is removed and the piece is brought closer to completion.

The molds are stored in case of reorders or repairs. There are more than 1,000 molds in total, some of which date back to before the war.

There are two ways to manufacture molds: in-house or outsourced, but they never complete the process by outsourcing alone. Because this could lead to the design being leaked, they do the finishing touches in-house.

In this workshop, we were able to observe how the tokkuri are carved and shaped. It is basically done by hand, and high quality is maintained. The way they work on each piece is truly that of a craftsman.

The freshly made tin tokkuri was shining brightly. Imai-san explained that even among tinware, it takes a long time to make a tokkuri.

In addition, Osaka Tinware also makes the tools used in production, so they receive many repair requests from fellow craftsmen. It is important to pass on not only traditional craft techniques, but also related tool making to future generations.

The handle of the tokkuri is wrapped with rattan, a material used for making rattan furniture.

It can't be done by machine, so it's all done by hand. Every process is done carefully, from pouring tin into the mold, designing, carving, and finishing. It's more expensive than mass-produced products, but when you see all this work, the price doesn't bother you.

In parallel with the production of new tinware, repairs were also being carried out on chirori brought in by restaurants in Osaka. Tinware that has been used for decades truly lasts a lifetime.

In the building opposite the workshop is a reference room that houses past works, including prototypes. This includes not only the company's own products, but also those of other companies, both domestic and foreign, and is where ideas for new works are conceived.

In the 20s, the price of tin, which was used as a military material, soared due to the impact of the Korean War. At that time, tinware was fused with Kiyomizu ware from Kyoto to create works. Collaborations that transcend the boundaries of traditional crafts have been attracting attention in recent years, but Imai says that they have been going on for a long time.

Currently on display are works in which the outside of tinware is coated with Wajima lacquer. In addition to the positive impact that tinware has on sake, the surface design can also be enjoyed.

"Traditional sake brewing" seen through tin

-Please tell us about your future prospects.

Imai: "The number of traditional craftspeople is decreasing year by year. Just as there are many women working in the manufacturing of thread crafts such as Yuzen and Tsumugi, we have several female craftspeople in their 20s working at our company. There are many young craftspeople, both male and female, and we hope to pass on the techniques."

Japan's "traditional sake brewing" has been registered as an intangible cultural heritage by UNESCO. Coincidentally, my visit to Osaka Tinware coincided with the same day the registration was announced: December 2024, 12.
Enjoying sake in tinware, a traditional craft, will likely lead to a major boost in the market in the future. Tin sakeware makes your everyday drink even more luxurious. We sincerely hope that it will be passed down to future generations along with sake brewing.

Writer: Yuki Arai
Born in Shiga Prefecture, living in Kyoto City / Sake Master, SAKE DIPLOMA, SAKE certification instructor, Wine expert
Due to his love of alcohol, after graduating from university he got a job at a liquor store in Kyoto. After that he worked in sales for a food manufacturer before becoming a freelance writer. His specialties are traditional cuisine and alcohol. He will continue to work hard to spread the appeal of Japanese sake through his articles.