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There are a variety of sake vessels available.
Photo: ISHIZAWA Yoji

There is a wide range of sake vessels used for drinking Japanese sake. To explore how the right sake vessels can enhance the experience, we spoke with a chef from a traditional Japanese restaurant who has long carefully selected the ideal vessels to pair with both the sake and the dishes served to guests.

Japanese sake vessels come in a wide variety of types. For vessels used to drink directly from, there are options such as ochoko¹ (small sake cups), guinomi² (sake cups), sakazuki³ (sake cups with a wider brim), and masu⁴ (a square wooden box). In addition, to make pouring sake into these vessels easier, there are containers such as tokkuri⁵ (sake bottle), katakuchi⁶ (a sake decanter), ochoshi⁷ (a traditional sake pitcher), and chirori⁸ (a smaller sake decanter) that hold a set amount of sake, which is then placed on the dining table before pouring into the drinking vessels.

Each vessel has a unique shape and material, allowing for different flavors to be enjoyed even with the same sake. We spoke with HANAOKA Ken, the former owner of a highly regarded Japanese restaurant recognized by international guides, and now a chef at the dining establishment Izakaya⁹ Hana near Otsuka Station in Toshima City, Tokyo, to learn more about how to enjoy these sake vessels.

“The main materials for sake vessels are glass, jiki¹⁰ (porcelain), toki¹¹ (pottery), and wood. In fact, when pouring and drinking sake, there are differences in how the flavors are perceived depending on the material. Glass is most effective at highlighting the aroma, acidity, and the savory, rich umami taste of sake, making it ideal for aromatic, fruity ginjo-shu¹². Porcelain offers a well-balanced experience and pairs well with a wide range of sake. Pottery helps minimize acidity and enhances umami, making it perfect for full-bodied, complex, and robust sake, such as kimoto¹³ or yamahai¹⁴ styles. Wooden vessels soften the aroma and acidity, making them suitable for milder, more delicate sake.”

The shape of the sake vessel also affects the flavor. “Sake vessels with a wide opening emphasize umami, while those with a smaller opening offer a cleaner taste. For example, a sakazuki with a wide diameter is ideal for rich, umami-filled jummai-shu¹⁵, while a small fluted glass is best suited for crisp sparkling sake,” says HANAOKA.

Choosing the right sake vessel is also important in terms of pairing with food, as HANAOKA explains. “For dishes that highlight the flavors of dashi (Japanese broth) in Japanese cuisine, porcelain or pottery sake vessels are ideal as they don’t overpower the taste. For saltier dishes such as grilled chicken or tempura, glass vessels work well to enhance the acidity and help cut through the oil. For sweet and savory dishes such as sukiyaki or stewed dishes, enjoying a full-bodied jummai-shu from a pottery guinomi is recommended.”

HANAOKA often compares sake vessels to clothing. “Just as clothing can change a person’s impression, sake vessels can alter the taste of the sake. I believe it’s important to choose a vessel that matches the dish and the atmosphere. For example, if you want to create a refined impression, like wearing a suit, a porcelain tumbler is a good choice. If you want to maintain a sense of traditional Japanese style, like wearing a kimono, a ceramic ochoko is ideal. For a glamorous effect, like when wearing a party dress, try using a wine glass. The world of sake enjoyment expands with the right choice of vessel.”

Finally, HANAOKA shared how to enjoy sake vessels with overseas guests. “In Japan, there is a culture where people pour sake for each other at gatherings to deepen friendships. While it’s fine to pour directly from the bottle, using a tokkuri or katakuchi adds a touch of elegance. Japan is home to many pottery-producing regions, known for their traditional ceramics, or yakimono, as well as areas famous for lacquerware. When visiting Japan, be sure to select a traditional craft sake vessel as a souvenir. Enjoying sake with the vessel you chose after returning home makes the taste even more exceptional and is highly recommended.”

• 1. An ochoko is a small-sized sake vessel designed for a single sip of sake.
• 2. A guinomi is slightly larger than an ochoko and is suitable for drinking sake in several small sips.

  Photo: ISHIZAWA Yoji

• 3. A sakazuki has a slightly larger diameter than an ochoko or guinomi and is ideal for savoring small amounts of sake leisurely. Decorative lacquered versions, such as the one in the photo, are also used in ceremonial occasions such as weddings.
• 4. A masu is a wooden vessel originally created to measure sake and other liquids.

  Photo: ISHIZAWA Yoji

• 5. A tokkuri (left) is a vessel with a narrow neck and a bulging body, used for pouring sake into ochoko, sakazuki, or other cups.

  Photo: ISHIZAWA Yoji

• 6. A katakuchi is a sake vessel with a spout on one side of the rim, similar to a small pitcher.

  Photo: Izakaya Hana

• 7. An ochoshi is a sake vessel with a spout, handle, and lid, typically used at celebratory occasions.
• 8. A chirori is a sake vessel shaped like a small cup, used to warm sake. It is made of metals such as tin or copper and is used by placing it in a water bath to heat the sake.
• 9. A casual Japanese bar or pub that serves a variety of small dishes, such as grilled skewers, sashimi, and fried foods, along with alcoholic beverages like sake, beer, and shochu. It is a popular place for socializing and unwinding after work.
• 10. Porcelain is a type of pottery made by firing pottery stone, made of quartz and other minerals, at high temperatures, resulting in a white, smooth finish. It is thin, durable, and resistant to breaking.
• 11. Pottery is made primarily from clay and fired at relatively low temperatures. It is characterized by a warm texture and a gentle feel.
• 12. Ginjo-shu is a type of sake made by carefully polishing the rice and fermenting it at low temperatures. It has a fruity and fragrant aroma, a light mouthfeel, and a clean, refreshing taste.
• 13. Kimoto brewing is a traditional method of sake production that naturally cultivates lactic acid bacteria to promote fermentation. Although it is labor-intensive, it results in a rich depth of flavor, acidity, and complex umami.
• 14. Yamahai brewing is a method of sake production that omits the labor-intensive process of yamaoroshi, which is part of the kimoto¹² brewing process. Yamaoroshi involves mashing steamed rice while stirring, which helps the kimoto method slowly convert starches into sugars, resulting in a rich flavor. In contrast, yamahai brewing leads to a higher acidity and a more robust, wild taste.
• 15. Jummai-shu is a type of sake made solely from rice, rice koji (a type of mold), and water. It has a strong umami flavor from the rice and offers a rich, deep taste.
• 16. Kiriko is a traditional Japanese glass craft where geometric patterns and other designs are delicately cut into clear glass. Edo kiriko refers to this craft as it was originally developed in Edo, now known as Tokyo.

BY KUROSAWA Akane
Photo: ISHIZAWA Yoji; Izakaya Hana; PIXTA

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