Copa de sake TOHKA FUJI Ochoko

We have curated a selection of exquisite ochoko sake cups from across Japan, designed to enrich your experience of savoring your favorite sake.

Ochoko is a relatively small sake cup, typically holding more liquid than a sakazuki, with a capacity of 2-3 sips. Originally, ochoko was used as a kobachi "small bowl," but it is said to have transitioned into a sake cup during parties in the mid-Edo period (1603 CE–1868 CE).

Traditionally, people would start drinking with sakazuki cups and then switch to ochoko as the event unfolded. There is no strict definition for the shape or material of an ochoko, resulting in a wide range of designs.

Choosing the ideal sake cup goes beyond simply picking something that looks nice—it's a key element in enhancing your sake experience. In this guide, we have invited Sameshima Tomoyo, a sake sommelier at Shuzen Sameshima, to share her insights on the essential factors to consider when selecting a sake cup, including type, material, and shape. We also asked for her recommendations on sake cups that pair well with four different types of sake, including aromatic (kunshu), light and smooth (soshu), rich (junshu), and aged (jukushu) varieties, highlighting the characteristics of each. Whether you're a seasoned sake enthusiast or new to the world of sake, read on to discover how to find the perfect cup to elevate every sip.

The process of lacquer coating is roughly divided into three different processes; base coating, middle coating and then applying the finishing coat.

The base coating works as the filler coat. Lacquer is brushed onto the wooden base and is allowed to infiltrate the wood. After letting it dry for two days, the same process is repeated several times. Polishing the lacquer in between coats gives the bowl a smoother texture and gives a delicate feel in the hands of the user. It takes a minimum of at least 15 days to finish making one bowl.

After the lacquer coating, the bowlsl are placed in a “Urushimuro” , a wooden rack used to dry the freshly lacquer-coated items. Lacquer reacts to too much moisture in the air and tends to harden. To avoid this from happening, the moisture of the wooden rack is carefully controlled by regularly spraying it with water and maintaining the appropriate moisture level for the lacquer coating to dry beautifully.

Japanese lacquerware, called shikki or nuri-mono in Japanese.

There are two main types of Japanese lacquerware: natural lacquerware and synthetic lacquerware. Natural lacquerware is called hon-urushi, made from the natural Japanese lacquer of the Lacquer tree, which is found in East Asia.
You will not get a skin irritation by urushiol if you touch the finished pieces. Also natural Japanese lacquerware is very good for cutlery such as chopsticks that comes in direct contact with the mouth because of its bacterial resistance.

Synthetic lacquerware is easier to handle, less expensive.

Learn about those both types of Japanese lacquerware's properties and how to care for it.