In this article, we'd like to tackle the question of the format of sake bottles and answer some of the most frequently asked questions: why does a standard bottle hold 72cl and not 75cl like wine, does the color of the glass mean anything, why is there a screw cap, etc.

From the smallest to the most imposing, the world of sake comes in an astonishing variety of bottle formats, from the small 18cl Gô, perfect for solo tasting, to the majestic 18-liter Tô reserved for large-scale celebrations.

A standard sake bottle is made of colored glass, the aim being to limit exposure of the contents to light. Brown, green or blue of varying intensity, smooth black or frost, as well as other more original and less common colors are readily available. Colorless glass is rarely used.
The color of the glass does not strictly correspond to the category of sake. Some examples here.

Glass color does not strictly correspond to sake category. But we can see that brown is often used to bottle Futsuushu, Honjozo and Junmaï, green for Ginjo and Daïginjo. The darkest colors, black and frosted glass, are used for top-of-the-range sakes, Daïginjo and other prestigious vintages.
A screw cap or a capsule cap seal the bottles perfectly, protecting the sake from oxidation.

A screw cap or crimped cap closes the bottle. Unlike wine, sake is best drunk young, and does not benefit from bottle ageing. In contrast to a cork stopper, a screw or crimped cap provides a perfectly hermetic seal that isolates the sake from the air, protecting it from oxidation. Aside from cork's breathable properties, the material itself could transmit undesirable tastes, which is undesirable for sake.

The bottle format has its origins in the Edo era, with the introduction of a unified system of measurement throughout the country, defining the unit of volume as the “Shô”. One Shô is equivalent to 1.8 liters. This reference is then broken down into various multiples, as detailed below.
From Gô (18cl) to Tô (72l), the different containers for sake.

- Shaku, 1.8cl, corresponds to one sip of sake,

- Gô, 18cl, the capacity of a masu, tokuri (square wooden bowls or small sake carafes) or small bottle,

- The 30cl Kobin, a bottle format developed for the retail sale and consumption of cold sake. Economical and practical, it facilitates discovery and reduces the risk of wastage,

- Yon Go or 4 Gô, 72cl. This is the classic bottle format today,

- Go Gô or 5 Gô, 90cl. This format is rarely used,

- Shô: 1.8 liters, a bottle of this size is an “Isshôbin”, or 1 Shô bottle. They are appreciated by restaurateurs for their economical value and for their decorative appearance behind or above a counter,

- Tô: 18 liters, the unit of the “taru” sake barrel. Its classic capacity is 4 Tô or 72 liters, with variations of 36 liters (2 Tô) and 18 liters (1 Tô).

- Koku or Goku: 180 liters. The Goku is the unit of volume when talking about a sake brewery. If you have the opportunity to visit a producer, he will tell you that he produces “500 Goku”, for example, a figure to be multiplied by 180, or 90,000 liters of sake produced per year.

Their use depends on the occasion. The 72cl format has the advantage of being easy to handle, store and dispense. This is a format that has taken over from the Isshôbin (1.8l) and corresponds to an adaptation to the Western format. Indeed, from the moment sake began to be exported, breweries opted for this format to get closer to the 75cl size of wine bottles. The idea is to facilitate acceptance, particularly in Europe. This choice has also proved pertinent in Japan, where this bottle size corresponds to modern consumer habits.

The 72cl Yon Gô format has the advantage of being easy to handle, store and distribute.

The “Shô” format is particularly popular for ceremonies and celebrations, as its generous volume is perfect for sharing. Above all, it reflects the historical practices of breweries at a time when the shō was the standard retail unit. It is particularly popular with restaurateurs who serve sake by the glass or hot.
The Shō, 1.8l, was the breweries' standard retail unit.

Finally, there are the “free” formats associated with bespoke bottles developed by breweries when they wish to showcase their special cuvées. They don't hesitate to invest in bold-looking bottles, and volumes are no longer rational. As for the design, it's always meticulous and contributes in part to the price of the bottle. But it also adds rarity to these collectors.
Early morning in Japanese cities, a collection of empty bottles in front of every restaurant, ready to be recycled.

Bottles have never stopped being recycled in Japan, and if you take a stroll through the city streets in the early hours of the morning, you'll see a collection of empty bottles in front of every restaurant, ready to be taken away by specialist companies.