The Japanese rice wine Sake (you should pronounce it to sound similar to “way” instead of with “we”) is surrounded by some customs you should educate yourself on if you should want to show knowledge of Japanese customs when dining at a Japanese restaurant.

First, you should distinguish the parts of a sake set. Rice wine is poured out of a decanter named a tokkuri, which is tall with a narrow neck, and it also can be poured out of a katakuchi, which is like a tea kettle. The katakuchi sake set is what you would see in the San San Ku Do Shinto sake ceremony at weddings. There are two containers you will see in a sake set for drinking from: the ochoko (a little cup) or a masu (a square cup made of wood).
Sake is warmed to room temperature by filling the tokkuri with sake and then leaving the decanter in warm, not hot, water. Alternatively, you can have the sake chilled.

When serving sake, it is impolite to pour your own glass. Pour for your guests, and your guests are to pour for you. In Japanese custom, it is polite to pour holding the decanter with only one hand if the person you are pouring for is of higher station than you; otherwise, you may use two hands.
If you are in a restaurant setting, you can toast by saying “Kanpai”.

Enjoy your sake!