A rice wine cup is a vessel for drinking rice wine. In China, Japan and Korea, the traditional rice wine cups are usually round and shallow, in contrast to the deeper wine glasses of Western culture.
Rice wine cups can be made of stone, porcelain, metal or wood. Wooden cups often use lacquerware, and can be floated in water during winding stream parties. Different rice wines have different vessels with their own names and uses.
In Japanese shrines and the imperial family, sake cups are sometimes used to serve sake for offerings to the gods. Sake cups are also used in formal occasions, such as Shinto weddings and Shinto rituals. It is also sometimes given as a prize when winning a championship.
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The oldest sake cup. Mainly favored during ceremonies, such as weddings, Sakazuki is usually made of porcelain, earthenware, or lacquer, beautifully decorated, and typically only holds a few sips. The formal way to sip using a Sakazuki is by lifting it to the mouth with two hands, one holding the bottom of the cup, and the other hand holding it on the side. [1]
A deeper round cup than the Sakazuki, usually made from porcelain and earthenware, and now available in glass. Typically used to enjoy chilled sake in summer. When first popularized during the Edo Period (1603–1868), the Guinomi held more sake than the Sakazuki and was appreciated as a less formal way to enjoy sake than the Sakazuki. [1]
Generally smaller than Guinomi and in a thimble-like shape. The traditional etiquette for the Ochoko and the Sakazuki is to pour for others and to accept offers of sake in return, but today, it is also acceptable to pour for oneself at an informal event. Sake producers also use a “Janome Choko” or “Kikichoko”, a larger Ochoko with a concentric blue and white pattern on the inside of the cup to examine the sake's color and clearness. [1]
A square box vessel. Originated as a tool for measurement rather than a drinking cup, the Masu was used by merchants in the Edo Period to measure products such as rice, soy sauce, and sake. Now a popular cup at festivals, cherry blossom viewing, and other events. [1]
The traditional method of serving Makgeolli is to ladle it out of a clay crock or to pour it from a brass kettle into shallow bowls. [2] Now, there are no strict rules on what Makgeolli cups should look like, and many modern designs and materials have used, but it is found that the most preferred amount a Makgeolli cup should hold is 150 ~ 200 ml and have a wide and shallow bowl-like shape. [3]
Rice Wine Baijiu, the lightest form of Baijiu and comparable to Japanese sake, is traditionally served in small shot glasses. [4]
Ancient Chinese wine vessel (羽觞) that has ears on each side, like the wings of a bird. Appeared in the Warring States Period and continued to be used until the Wei and Jin Dynasties, leading up to its gradual disappearance. A large number of these vessels have been discovered in archaeological excavations across China.
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Sake or saké, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine, is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes.
A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea. It is one of the core components of teaware. Dry tea is available either in tea bags or as loose tea, in which case a tea infuser or tea strainer may be of some assistance, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured. Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too rapidly.
A mug is a type of cup typically used for drinking hot drinks, such as coffee, hot chocolate, or tea. Mugs usually have handles and hold a larger amount of fluid than other types of cups. Typically, a mug holds approximately 240–350 ml of liquid. A mug is a less formal style of drink container and is not usually used in formal place settings, where a teacup or coffee cup is preferred. Shaving mugs are used to assist in wet shaving.
Rice wine is a generic term for an alcoholic beverage fermented and possibly distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar. Sake in Japan, Mijiu in China, and Cheongju and Makgeolli in Korea are some of the most notable types of rice wine.
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
Baijiu, or shaojiu (烧酒/燒酒), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of qū for fermentation to create a distinct and characteristic flavor profile.
Makgeolli, sometimes anglicized to makkoli, is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor.
Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Many of these drinks end with the Sino-Korean word -ju, and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun.
A masu was originally a square wooden box used to measure rice in Japan during the feudal period. In 1885 Japan signed the Convention du Mètre and in 1886 converted all of its traditional measures to the metric system.
Beer glassware comprise vessels made of glass, designed or commonly used for serving and drinking beer. Styles of glassware vary in accord with national or regional traditions; legal or customary requirements regarding serving measures and fill lines; such practicalities as breakage avoidance in washing, stacking or storage; commercial promotion by breweries; artistic or cultural expression in folk art or as novelty items or usage in drinking games; or to complement, to enhance, or to otherwise affect a particular type of beer's temperature, appearance and aroma, as in the case of its head. Drinking vessels intended for beer are made from a variety of materials other than glass, including pottery, pewter, and wood.
Cheongju, sometimes romanized as Chungju, is a clear, refined rice wine of Korean origin.
Nigori or nigorizake is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%.
Toso, or o-toso, is spiced medicinal sake traditionally drunk during Japanese New Year celebrations. Toso is also known historically in China.
Mijiu is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju. The alcohol content ranges between 15% and 20%. Rice wine was made around or before 1000 BC in ancient China, and then the practice spread to Japan and other East Asian countries. Since then, it has played an important role in Chinese life. In most Chinese supermarkets there are various kinds of rice wines. It is a traditional beverage to the Chinese and some of the families still follow the custom of making rice wine by themselves. The rice wine is made using glutinous rice, Chinese yeast and water. It is also served as an aperitif and is believed to be beneficial in improving metabolism and skin.
A ttukbaegi (뚝배기) is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various jjigae (stew), gukbap, or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.
Customs and etiquette in Chinese dining are the traditional behaviors observed while eating in Greater China. Traditional Han customs have spread throughout East Asia to varying degrees, with some regions sharing a few aspects of formal dining, which has ranged from guest seating to paying the bill.
Huangjiu is a type of Chinese alcoholic beverage most popular in the Jiangnan area. Huangjiu is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content is typically 8% to 20%.
Shinto weddings, Shinzen kekkon, began in Japan during the early 20th century, popularized after the marriage of Crown Prince Yoshihito and his bride, Princess Kujo Sadako. The ceremony relies heavily on Shinto themes of purification, and involves ceremonial sake drinking of three cups three times, the nan-nan-san-ku-do. Shinto weddings are in decline. Fewer Japanese people get married, and those who do often choose Western-style chapel ceremonies.