A tokkuri is a sake carafe characterized by its thin neck and wide body. While the origin of the word "tokkuri" is not precisely known, it is commonly believed that the name derives from the sound made when pouring sake. Until the early Showa era (1926 CE–1989 CE), liquor stores generally sold sake in a tokkuri.

Often designed with a bowl-like shape and a single spout, the katakuchi is perfect for serving cold sake or aromatic varieties such ashirezake, made by steeping roasted fish fins in hot sake. The wider spout makes washing easy and also allows for floating flower petals, like cherry blossoms or chrysanthemums, creating a beautiful presentation during special occasions.

A chirori is a traditional sake carafe typically made from metals such as tin, brass, or copper. This vessel is designed to warm sake quickly and evenly, retaining heat well for extended periods. When made of tin, a chirori enhances the sake's smoothness, mellowing and bringing out its full flavor, whether used for warm or cold sake.

• Always ask before offering sake.
• Hold the sake carafe in the center with your right hand with the back of your hand facing upwards. Lightly support with your left hand.
• Use the handle if one is attached to the sake carafe.
• Slightly twist your right wrist at the end of the pour to prevent dripping for a tokkuri.
• When pouring, make sure the spout of the sake carafe does not touch the sake cup.
• Pour about seventy to eighty percent of the cup.
• Refrain from looking inside or swinging the sake carafe to check the remaining amount. Also, avoid combining leftover sake into one carafe or tipping the carafe over after drinking.

• Hold your sake cup with both hands when someone offers you sake. Place your thumb and index finger of your right hand on the rim, while placing your middle and ring fingers on the bottom of the cup as if pinching it.
• Take a sip of the sake and then place the cup on the table.
• Finish the remaining sake in your cup before accepting another serving.