To
some, this may seem like heresy and to others, well, why didn't I think of
that? Recently in an email exchange with a longtime collector we were
discussing being accidental guinomi collectors but unlike my wife and I who do
drink various spirits, the other collector did not but had over the years found
a variety of uses or "alternative purposes" for his guinomi that are
just about as satisfying. At parties, meals and cordial, casual get-togethers
he has used guinomi for appetizers, sauces, individual sushi dishes and even for
desserts like sorbets, custard, ice cream and even chocolates. I thought the
idea sounded quite interesting and I could image a table set with varying
Japanese and American handmade pottery punctuated here and there with guinomi of
various origins. The illustrated guinomi is a boxed but unidentified kannyu
seiji piece that I decided to heap full with brandy cordials and though it looks
positively large in scale it is just about 3.5" across and holds a very
ample portion of dark chocolate goodness. I thought the contrast between the
form, glaze and contents was rather pleasing but it would seem in no time at
all, only an empty guinomi remains, go figure.