Tokkuri

A tokkuri is a traditional Japanese vessel used to serve sake. Typically ceramic or porcelain, with some versions in glass or metal, a tokkuri has a bulbous body and a narrow neck. This shape helps regulate pouring and preserves the sake’s aroma and temperature during service.

Tokkuri are used for both hot and cold sake. When serving hot sake, the bottle is often warmed in hot water or over low heat, then used to pour into small cups. The narrow neck minimizes heat loss and reduces spillage. For cold sake, the bottle may be chilled along with a set of cups. Some modern tokkuri are double-walled or insulated to aid temperature control.

Common sizes range from around 180 to 720 milliliters, though larger or smaller bottles exist. In Japanese dining, tokkuri are paired with ochoko or guinomi cups and may be presented as part of formal or seasonal service. They are also common in ryokan and sake breweries as both a functional vessel and a decorative element reflecting regional styles.

Care and handling: wash by hand with mild soap and warm water; avoid harsh scrubbing. Do not expose ceramic glazes to sudden temperature changes to prevent cracking. Many households keep tokkuri as ceremonial or decorative items, with some featuring regional patterns or motifs. Modern variants in glass or stainless steel offer greater durability for daily use.