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The 15th generation Suzuki Morihisa caster is a lady by the name of Shiiko Kumagai 熊谷志衣子. She is the first woman caster in Nanbu. Her work was widely recognized in Japan and in 1991, she was awarded Prime Minister Prize on Kushime cast iron kettle at 31st Japan traditional craft exhibition. She would be the nearest Nanbu caster to the next Human National Treasure.

The workshop of Suzuki Morihisa is located in the heart of Morioka city. The location is unchanged since the early day in Edo era. There is ne thing amused with their work shop is that it was very well organized and tidyed up. Although cast iron is the traditional craft, it involves quite heavy handing and usually it looks like factory as car reparting workshop. According to Kumagai, "Only beautiful workshop, produce the best product." They put very intensive cares not only on their product, but also every elements that involves.

Usually casting work is shared with a few artists. The overall work is supervised by the skilled master. The master caster of Suzuki Morihisa is recognized as the best caster in Nanbu. Suzuki Morihisa maintains very high-standard thanks to the colaboration between Kumagai Shiko who comes up with an elaborate design and her skilled caster who maintain consistent quality.

Many know the name of Suzuki Morihisa and most of them admire the overwhelming beauty of Suzuki Morihisa's kettle. However very few people know that Suzuki Morihisa Kettle has outstanding performance as well. Usually different brand of kettle gives different effect and the differece is very obvious. It is due to the following reasons.

1. Different brand has their own formula to blend mineral.


Although most of tetsubins made by various brand reduces aroma of tea, Suzuki Morihisa's kettle, regardless of any grade of their product, maintains aroma, while it increase the after taste of water.
2. Different casting technique.


Boiling water with Suzuki Morihisa's kettle, the taste of water is drastically modified. It gives much stronger after taste than the tetsubin made by ordinary brand . With more porosity, the more surface. Suzuki Morihisa's kettle retains the temperature of water much longer. Larger surface also release more iron into water. As the result, the intensity of after taste is much stronger than ordinary brand.

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