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 as hirezake, 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 pouring sake for someone.
• Hold the sake carafe in the center with your dominant hand, with the back of your hand facing upward, and lightly support it with your other hand.
• Use the handle if one is attached to the sake carafe.
• When using a tokkuri, slightly twist your wrist at the end of the pour to prevent dripping.
• When pouring, make sure the spout of the sake carafe does not touch the sake cup.
• Fill the cup to about 70 to 80 percent.
• Refrain from looking inside or swinging the sake carafe to check how much remains. Also, avoid combining leftover sake into a single carafe or tipping it over after drinking.

• When someone offers you sake, hold the cup with both hands.
• Use one hand to gently pinch the cup—place your thumb and index finger on the rim, and your other fingers under the bottom.
• 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.