Kiyo Naoshi - The Matcha Whisk Holder
A handcrafted home for your Kiyo Chasen.
The Kiyo Naoshi is crafted from traditional Japanese stoneware clay by the artisans at 1994 Ceramic, a small studio celebrated for its minimalist design and quiet craftsmanship. Each piece is made in small batches—so no two are exactly the same.
Designed to gently hold your chasen as it dries, the naoshi helps maintain its shape and extend its life. With its natural texture and grounded weight, it brings a sense of calm and intention to your matcha space.
Simple. Functional. Made to last—with care, and by hand.
To keep your matcha fresh and full of life, follow these simple steps:
DO
- Store in a cool, dry place, away from heat, moisture, and sunlight
- After first use, refrigerate the matcha to preserve its color and flavor
- Keep the lid sealed tightly to prevent air and humidity from affecting the powder
- Use dry, clean utensils when scooping
- Consume within 1–2 months after opening for peak freshness
DON'T
- Leave the matcha open or unsealed
- Store near strong odors—matcha can easily absorb surrounding smells
- Use wet or damp spoons, as moisture may cause clumping or spoilage
More Than Matcha
More Than Matcha
How To Matcha
How To Matcha
For Matcha latte (single serve):
- Sift matcha: 3 g (0.07 oz)
- Add hot water: 15ml (0.5 oz) at 75-80°C (167-176°F), stir well then add another 30ml (1 oz)
- Whisk: vigorously 20 seconds, making an "M" shape
- Serve: with ice, 90 mL (3 oz) choice of milk then pour in the whisked matcha.

