Japanese term (also Guinomi or Ochoko) for the drinking bowls with a diameter of 5 to 8 cm (but also larger) from which the sake (cold to heated) is drunk. They are industrially produced from earthenware, ceramics, porcelain or glass in various shapes and designs. Already in early times lacquered sakazuki were used by aristocrats at banquets and ceremonies. At traditional wedding ceremonies in Japan, it is common for the bride and groom to sip sake from a lacquered sakazuki with a diameter of about 20 cm. As with wine, the "right" glass plays an important role, because the shape as well as the thickness of the lip of the bowl can significantly influence the sake taste. The same sake has a heavier taste when drunk from a cylindrical vessel with a thick lip and a lighter taste when drunk from a flat vessel with a thin lip.
The sake is also drunk from the traditional masu (wooden cube) or ochoko (cup) (but the boundaries between ochoko and sakazuki are fluid and are also used synonymously). Wine glasses can also be used, but a Bordeaux glass is best for almost all types of sake. However, to enjoy the taste of dried fruits and nuts of an aged sake, a large cognac glass or a Burgundy wine glass is best. Various vessels such as chirori, katakuchi or tokkuri are used for serving or pouring. See also under wine vessels.
Text: OSR Dipl.-Päd. Wolfgang Mucher (certified sake sommelier)
Image: From The Epopt - Transfer wikipedia, in the public domain, link
Graphic with Japan card: Japan Sake and Shochu Makers Association