Instructions: * Note: Japanese cucumbers, with fewer seeds and less pulp, will make cleaner cups.

Slice ends off cucumber, then slice crosswise into three 2-inch sections. Stand one section at a time on its base; slice sides from top to bottom, squaring cucumber; reserve skin.

With apple corer, hollow out centers; leave 1/2-inch at bottom so sake will not leak out. Cut reserved cucumber into matchsticks; dip into sake, and sprinkle with some salt to bring out the sakes sweetness.

Makes 3 cups.

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