There are three types of bamboo ladles according to the season (sunken hearth for winter or brazier for summer) and the size of the kettle mouth.

If you need just one Hishaku that can be used all year round, the classic Kenyo Hishaku can be used.

In the summer, it is hot, so the hot water is reduced. Furoyo Hishaku is made a little smaller for this purpose.

In the winter, on the other hand, we use a little more hot water to make warmer matcha for the guests, therefore, the Hishaku is slightly bigger. This is Royo Hishaku.