The container from which sake is served and enjoyed plays a massive role in shaping the overall tasting experience. It influences the aroma and the tactile feel of the sake-drinking experience, and it can dictate whether or not the sake can be served hot. Here, we’re going to attempt to explore the common types of sake vessels, their characteristics, and how they can affect how you enjoy sake.
Ochoko

Ochoko (おちょこ) are small cups, usually around the size of a shot glass, that are commonly drunk from in just about any setting in which sake is served. They come in a variety of materials, including ceramic, glass, and metal. The fact that ochoko are so small encourages frequent refilling, which helps to foster a communal atmosphere.
Kikichoko

Kikichoko are the iconic type of ochoko used in professional sake tastings, and you’ve probably seen them before. They’re simple, short, white cylindrical cups that have a blue concentric circle pattern at the bottom, which helps evaluate the clarity and color of sake.
Guinomi

Guinomi (ぐい呑み) are essentially just the larger version of ochoko, and they tend to have the same general cylindrical shape. You can even find guinomi in the same style as kikichoko (as seen above). Honestly, we don’t see these around nearly as much as ochoko, but there’s nothing wrong with a little more sake in your cup!
Masu

Masu (枡) are traditional wooden boxes originally used for measuring rice, but, over time, masu became associated with drinking sake, particularly in ceremonial and celebratory settings.

“Mokkiri” is the most way masu are used nowadays; it’s a method of serving sake that involves placing a cylindrical glass (usually around 100ml in size) inside a masu and pouring sake into the glass, allowing it to overflow and fill the masu in turn. This is meant to indicate generosity and hospitality. You might run into this serving style at izakaya or sake bars in Japan, and it’s quite fun! We recommend taking the full glass out, finishing the sake inside it, and then pouring the rest of the sake into the glass; the corner of the masu should serve as a good pouring lip.
Sakazuki

Sakazuki (盃) are small, shallow, wide-mouthed dishes traditionally used in ceremonial sake drinking, such as weddings and Shinto rituals. They carry deep cultural significance and are commonly only used in formal settings.
Tokkuri

Tokkuri (徳利) are flask-like vessels used for serving sake. If you’ve ever ordered hot sake at a Japanese restaurant, this is probably the bottle it came out in. They have narrow necks that help retain heat for warm sake (atsukan) and are often paired with ochoko for serving. You can see why they’re a staple in both home and restaurant settings in Japan.
Most commonly, tokkuri are made from ceramic in order to hold in heat, but they can also be made from glass or metal, which, while not as good at insulation, can make for beautiful presentations serving cold sake.
Katakuchi

A katakuchi (片口) is an open sake serving vessel, shaped like a bowl with a protruded lip or spout for pouring. It’s often used in traditional settings and in tasting events, but it can also be found fairly commonly in restaurants.
Wine Glasses

What? Yes! Many modern sake bars and restaurants that serve higher quality, in-season, niche-er sake (especially nama) prefer wine glasses. Just as with wine, the glass helps to funnel aromatics to the nose, and the association with high society doesn’t hurt the experience. Wine glasses just feel nice to drink from. If you’re trying a nice sake at home, we wholeheartedly recommend them.