Japanese name (also Choko) for the small cups from which the sake is drunk at all temperatures (cold to warm). These are made of earthenware, ceramics, porcelain or wood in various shapes and designs. The handmade Ochoko are of high artistic value. These drinking vessels ideally support the Japanese culture of o-shaku. People pour for each other as soon as the cup is empty. And because an ochoko becomes empty relatively quickly, o-shaku can be lived to the full. The sake is also drunk from the traditional masu (wooden cube) or sakazuki (drinking bowl) (but the boundaries between ochoko and sakazuki are fluid and are also used synonymously). For serving or pouring different vessels like Chirori, Katakuchi or Tokkuri are used. See also under wine vessels.
Text: OSR Dipl.-Päd. Wolfgang Mucher (certified sake sommelier)