User:Hososoe/Tokkuri

Tokkuri(Kayoi-Tokkuri)

Various virtues

Tokuri (tokuri) is a type of vessel with a narrow neck and a bulge at the bottom. Today, it is mainly used for pouring sake.

Same purpose goods

Ichigo Tokkuri and Ochoko

They are made of ceramic, metal, or glass and range in volume from 180 mL to 1.8 L, depending on the contents. Among them, those with a capacity of 180 mL to 360 mL used for heating sake are most commonly sold today.

The mouth should not be too wide in this sense, but on the other hand, if it is too narrow, the contents will not come out smoothly. In this sense, the mouth should not be too wide. On the other hand, if the mouth is too narrow, the contents will not come out smoothly.

Until around the Kamakura period (1185-1333), bottles were used as drinking vessels, but as the spout was small and it was inconvenient to pour sake, tokuri gradually took its place. Compared to bottles, tokuri are more varied in shape, with the only commonality being that the spout is slightly wider than that of bottles.

Before the widespread use of glass and plastic liquid containers, they were widely used to store not only sake, but also soy sauce, oil, and other liquid substances (shoyu tokkuri, oil tokuri). Even today, ceramic sake cups are often preferred because they do not adversely affect the flavor of the sake, and soba restaurants often serve soba-tsuyu (buckwheat sauce) in a tokuri (buckwheat jelly).

The count is "ippon" or "hitosage" (one branch), since they were carried on the shoulder (there is another way of counting "isshi" but it is not used very often).

Tokuri is sometimes called choshi (sake bottle) in general, but this is a misnomer, as choshi is originally a metal liquid-heating device with a spout and handle similar to a Chinese medicine can, and is used in Japan as a sake vessel at sake banquets and Shinto weddings. Chokoro, used to heat shochu in Kagoshima Prefecture, is a type of choshi originally used to heat shochu.

Cultures

Rakugo

Tokuri also appear in many rakugo (comic storytelling) performances, such as "Bizen Tokuri" and "Goshinzake Tokuri. Thus, the tokuri was once a tool closely associated with daily life as a traditional liquid container.

Kayoi Tokkuri

Ceramic retail containers rented out by liquor stores were called "tokuri" (meaning "common sake bottle") and became common in the mid-Edo period. Before glass and plastic containers became common, retailers of sake and other products sold their products by handing customers a tokkuri with the store name and trademark written on it and pouring the product (sake) into the tokuri. When the customer used up the contents of the bottle, he or she would return to the store with an empty bottle, and in exchange for payment, the store would pour the product into the bottle. From a modern perspective, this is an environmentally friendly sales method that produces no waste. Today, some large alcohol retailers use similar sales methods as a means of selling at low prices, or as a stage direction.

同用途品

Chirori (a very small quantity) Also called tampo in the Keihan region. A metal sake bottle used to warm sake introduced from China.

Squid Tokuri Dried squid shaped like a sake bottle is called "ika tokuri," and is used not only as a drinking vessel but also as a snack in itself.

関連項目

• Rice wine cup
• Ceramic art
• Antique
• Chūshingura- In "Chushingura," the scene of the "Tokuri-no-Separation" scene is depicted, in which sake is served on the eve of the raid.

[[Category:Japanese crafts]] [[Category:Sake]] [[Category:Ceramic art]]