Understanding the Sake Set
A traditional sake set consists of a tokkuri — a narrow-necked flask that holds the sake — and several ochoko, the small cups used for drinking. The tokkuri typically holds about 180 to 360 milliliters. Ochoko are tiny, usually holding just one or two sips. This deliberate smallness is part of the ritual — sake is sipped slowly, cups refilled by companions, creating connection and conversation.
The forms are deceptively simple. A tokkuri looks like a small vase with a narrow neck, but the proportions must be exactly right. The neck must pour cleanly without dripping. The body must hold the right amount. The ochoko must feel comfortable between thumb and two fingers.
Throwing the Tokkuri
Form and Proportion
Start with about one pound of clay. Center and open to create a round-bottomed form. Pull the walls up, then gradually narrow the neck by collaring — gently squeezing inward with both hands as the wheel turns. The neck should be narrow enough to pour cleanly but wide enough to fill easily. A slight flare at the lip prevents dripping. The belly should be round and full, tapering to a stable foot.
The Pour
A well-made tokkuri pours without dripping. The lip is everything. Create a slight, clean spout by pressing gently with a wet finger while the wheel turns slowly. The lip should taper to a thin, sharp edge that cuts the flow cleanly. Test the pour after trimming by filling with water — adjust if needed.
Throwing Ochoko
Use about two ounces of clay per cup. These are among the smallest forms you will throw. Center precisely — wobble is highly visible at this scale. Open and pull the walls to about one and a half inches tall with thin, even walls. The shape can be cylindrical, slightly flared, or bowl-like. Leave the lip smooth and even — your mouth will touch it with every sip. Make four or five cups per set.
Glazing for Sake Sets
Japanese Glaze Traditions
Traditional Japanese sake pottery uses several classic glaze styles. Shino glazes produce warm, milky white surfaces with orange flashing. Oribe glazes create deep copper green over white. Tenmoku glazes yield rich black-brown with rust highlights. Celadon gives subtle blue-green depth. Any of these can be approximated with commercially available glazes. The interior should always be food-safe glazed.
Learn from Stephen Jepson
Stephen's video lessons cover the wheel-throwing fundamentals that sake sets demand — centering, pulling thin walls, shaping, trimming, and glazing. His instruction on small-form throwing is particularly valuable for the precision these pieces require. One-time purchase, lifetime access to all lessons.