Softness of its glaze, the comparative sparseness of its enamelled decoration, and the relegation of blue sous couverte to an entirely secondary place.
At Arita, although pieces were occasionally turned out of which the color could not be surpassed in purity and brilliancy, the general character of the blue sous couverte was either thin or dull.
Okamuia Yasutaro, commonly called Shozan, produces specimens which only a very acute connoisseur can distinguish from the work of Nomura Ninsei; Tanzan Rokuros half-tint enamels and soft creamy glazes would have stood high in any epoch; Taizan YOhei produces Awata faience not inferior to that of former days; Kagiya SObei worthily supports the reputation of the KinkOzan ware; Kawamoto Eijiro has made to the order of a well-known KiOto firm many specimens now figuring in foreign collections as old masterpieces; and ItO TOzan succeeds in decorating faience with seven colors sons couverte (black, green, blue, russetred, tea-brown, purple and peach), a feat never before accomplished.
From this judgment must be excepted, however, his ivory-white and cladon wares, as well as his porcelains decorated with blue, or blue and red sous couverte, and with vitrifiable enamels over the glaze.
Before dismissing the subject of modern TOkyO ceramics, it may be added that KatO TomatarO, mentioned above in connection with the manufacture of special glazes, has also been very successful in producing porcelains decorated with blue sous couverte at his factory in the Koishikawa suburb.