How Much is One Pour of Sake? Understanding Standard Serving Sizes

November 11, 2025 •

3 min read

A standard serving of sake, known as a 'go', traditionally measures 180ml, or about 6 fluid ounces. This single pour, however, is not always served in a single cup; instead, it is often distributed into several smaller cups, known as ochoko, to be shared among guests. Understanding how much is one pour of sake involves appreciating these nuanced traditions.

Quick Summary

A standard sake serving is called a 'go', equivalent to 180ml or 6 ounces. This measure is typically poured from a larger carafe into small cups for communal drinking, with prices varying significantly based on sake type, quality, and establishment. The vessel and temperature can also affect the drinking experience.

Key Points

Standard Measurement: A single pour of sake is traditionally called a 'go', which measures 180ml or about 6 fluid ounces.
Traditional Serving: A 'go' is often served in a tokkuri carafe and poured into smaller ochoko cups, promoting social interaction.
Generous Pour: Some restaurants offer a mokkiri pour, where sake overflows from a glass into a wooden box (masu), symbolizing generosity.
Pricing Factors: The cost per pour depends heavily on the sake's quality, type (e.g., junmai vs. daiginjo), and the establishment.
Vessel Matters: High-end sake is often served in wine glasses to enhance aromas, while traditional sakes may use different ceramic cups based on serving temperature.
Serving Temperatures: Sake can be served chilled, warm, or at room temperature, with the temperature chosen to best highlight the flavor profile of a specific sake.

The Traditional Standard: The 'Go'

For centuries, the Japanese have used a standard unit of measure called the go for sake, as well as for measuring rice. A single go is precisely 180 milliliters, which is approximately 6 U.S. fluid ounces. This measurement is so ingrained in the culture that even modern sake bottle sizes are often based on multiples of a go, with the common yongobin bottle containing 720ml (four go) and the large isshobin holding 1.8 liters (ten go).

When ordering sake in a traditional setting, you might hear the terms ichi-go (one go) or ni-go (two go). The go is typically served in a ceramic carafe called a tokkuri, from which guests then pour into their individual, smaller cups. This ritual of pouring for one's companions, known as o-shaku, is a core part of Japanese drinking etiquette and is a gesture of hospitality.

Pouring Styles and Vessels

The volume of sake served can be influenced by the type of vessel used. While the go is the foundational measurement, different serving styles affect how the sake is distributed.

Ochoko: These small ceramic or porcelain cups typically hold between 30 and 90ml (1-3 oz). The small size encourages frequent pouring among guests, fostering social interaction.
Masu: A square, wooden box traditionally used for measuring rice, the masu has evolved into a drinking vessel, especially for the generous mokkiri pour.
Mokkiri: A style of serving where a glass is placed inside a masu and sake is poured until it overflows into the box below. This overflowing gesture, common in izakaya (Japanese pubs), symbolizes the restaurant's generosity.
Wine Glasses: For higher-end sakes, especially aromatic varieties like ginjo and daiginjo, a wine glass is often used. The wider bowl and stem allow the drinker to appreciate the complex aromas more effectively.

The Impact on Price

The price of a single pour of sake is determined by numerous factors, with the serving size being only one component. The type, quality, and age of the sake are major drivers. A premium daiginjo, for example, will cost significantly more per go than a standard junmai.

Sake Pour Price Comparison


Factor	Standard (180ml / 6oz) Pour	Premium (180ml / 6oz) Pour
Sake Type	Standard Junmai or Futsū-shu	Junmai Daiginjo or Aged Koshu
Brewing Method	Mass-produced, higher yield rice	Small-batch, highly polished rice
Rice Polishing Ratio	60-70% or unstated	50% or less
Flavor Profile	Accessible, robust, often served warm	Complex, delicate, often served chilled
Typical Price Range	$8–$15 per go	$20–$40+ per go
Serving Vessel	Ochoko in a tokkuri	Wine glass or special vessel

Understanding the Rip-Off

As some sake experts have pointed out, consumers in Western markets should be wary of establishments charging high prices for a very small pour. If you are paying $12 or more for a 'glass' of sake that turns out to be only a few ounces, you may be getting short-changed. Always clarify the pour size or, in traditional settings, expect the full 180ml go pour to be served in a tokkuri.

Serving Temperature and its Role

The temperature at which sake is served also plays a crucial role in the drinking experience, and sometimes influences the pour size and vessel. While traditionally served warm, many premium sakes are best enjoyed chilled to highlight their delicate aromas. A smaller, shallow cup (sakazuki) is often used for warm sake to ensure the temperature stays consistent, while a wine glass is ideal for cold sake, allowing the aromas to accumulate.

Conclusion

One pour of sake, traditionally known as a go, is a standard measure of 180ml (6 oz), but the price and presentation can vary widely. Factors like the sake's quality, the type of cup used, and whether it's served hot or cold all play a significant role. By understanding these nuances, from the generous mokkiri style to the specific etiquette of sharing from a tokkuri, you can better appreciate the complete cultural experience of enjoying sake. Always inquire about the pour size to ensure you are receiving a proper serving for the price paid, especially when exploring premium varieties.

[Authoritative Outbound Link]: Tippsy Sake: How To Pour Sake: Mokkiri vs Wine Glass

Frequently Asked Questions

The standard serving size of sake is traditionally called a 'go', which is 180ml, or approximately 6 U.S. fluid ounces.

Sake is often served in small ceramic cups called ochoko (or o-choko). Other cups include the wider guinomi and the very shallow sakazuki.

'Go' (合) is a traditional Japanese unit of volume, still commonly used for measuring sake and rice. One 'go' is 180ml.

This generous overflowing pour is called mokkiri. The wooden box, known as a masu, is a traditional measuring box. The overflowing sake symbolizes the restaurant's generosity.

The price of a sake pour varies significantly based on the sake's quality, type, and the establishment. A standard pour can range from under $10 to over $40 for a premium daiginjo.

High-end sakes, particularly aromatic ginjo and daiginjo, are often served in wine glasses. The shape of the glass helps concentrate and enhance the subtle, complex aromas for a better tasting experience.

While the standard 'go' remains consistent, the temperature can influence the vessel. Hot or warm sake is often served in smaller cups to prevent it from cooling down too quickly, while chilled sake can be served in larger glasses.