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Japanese term (also called choko) for the small cups that make up the sake is drunk in all temperature ranges (cold to warm). These are made of earthenware, ceramics, porcelain or wood in a wide variety of shapes and designs. The handmade ochoko are of great artistic value. These drinking vessels ideally support the Japanese culture of o-shaku. You pour each other as soon as the mug is empty. And because an ochoko becomes empty relatively quickly, o-shaku can be fully lived. The sake is also traditional Masu (Wooden cubes) or Sakazuki (Drinking bowl) drunk (the borders between Ochoko and Sakazuki are fluid and are also used synonymously). Various containers such as are used for serving or pouring Chirori. Katakuchi or Tokkuri used. See also under wine vessels,

Ochoko - three different cups

Text: OSR Dipl.-Päd. Wolfgang Mucher (certified sake sommelier)

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