This is an incredibly simple and fun thing to do. Find either a large Japanese cucumber
(kyuri) or a smallish English cucumber. Make sure that you choose one that is as straight
as is possible. Chill it in the refrigerator for a while.
Cut off the ends of the cucumber and set aside for composting. Cut the cucumber into sections around three inches in length. With a melon baller or a long-handled small desert spoon, scoop out the seeds and hollow the cucumber sections until there is only a thin bottom and rim.
Fill with a good junchiro saké. Kampai!
Another fun thing to do, if your saké is not the best is to put the rim of your cucumber cup into a bowl of sea salt before filling with saké.