萩焼の特徴:

萩焼は土の柔らかさと吸水性が大きな特徴です。
低い火力で長時間焼かれるため、感触が柔らかく、土が硬く焼き締まらないため、重たく保湿性を持っています。
さらに、吸水性があるため長年使っていくうちに茶や酒が浸透して作品表面の景色が変わっていきます。
このような成長を"萩の七化け"と言います。
また、茶人達の間では"茶馴れ"といって珍重されています。
作品の形状、装飾の素朴さ等も萩焼の特徴と言えるでしょう。
萩焼には、ほとんど絵付けなどは行われず、反面、土配合、釉薬、ヘラ目などに、窯の特有性による偶然の効果が期待されます。

History of Hagi ware :

Terumoto Mori crossed to the Korean Peninsula with Hideyoshi Toyotomi about 400 years ago.
Since Mr. Mori went back with Korean potter Li Sukkwang and Li Kyong's brother then, the history of Hagi ware starts.
Also when Mr. Mori moved a castle to a bushclover, potters accompanied Mr. Mori.
Then, Li Sukkwang was allowed to open the kiln which burns an Imperial article in Hagi.
This kiln turned into the first kiln that burns Hagi ware.
After Li Sukkwang's death, Li Kyong inherited kiln and received the name of "Saka-Koraizaemon" from the Lord of feudal domain.
The name of "Saka-Koraizaemon" is inherited still now.
The style of the original Hagi ware belonged to Yi dynasty.
Then, new styles, new glazes were developed, etc, such as raku ware, are taken in, and the present Hagi ware with original individuality came to be burned. 

 
The feature of Hagi ware :

The softness of the ground and a water absorptivity are the big features of Hagi ware.
Since Hagi ware is burned with low fire power for a long time and the ground does not become tight firmly, the feel of works is soft and has moistness heavily.
Furthermore, since there is a water absorptivity in Hagi ware, while using for years, tea and alcohol permeate and the scene on the surface of a work changes.
Such growth is called "HAGI no NANA BAKE" (7 changes of Hagi).
Moreover, among masters of the tea ceremony, it is called "CHA-NARE" and treasured.
The form of a work, ornamental simplicity, etc. could be called feature of Hagi ware.
China-painting etc. is hardly performed in Hagi ware. On the other hand, the accidental effect by the peculiarity of kiln is expected from combination of the ground, glaze, spatula sculpture, etc.