TERIYAKI SAUCE: Mix saki, soy sauce, sugar and ginger in a bowl. Add the chicken livers and marinate for 6 hours in the fridge.
Thread halved livers on to 4 skewers. Cut chicken breasts into 2 cm pieces. Thread 4 pieces of chicken on to each of 8 skewers, alternating with 3 pieces of spring onion, cut into 2 to 3 cm pieces.
Fry or grill the liver skewers for about 4 minutes on the first side, then dip them into teriyaki sauce and fry or grill on the other side for 4 to 5 minutes.
Dip the chicken skewers into teriyaki sauce and fry or grill the first side for 2 to 3 minutes. Dip again and fry or grill for a further 2 minutes. Sprinkle with pepper.
GARNISH: Place 1 skewer of chicken livers and 2 of chicken pieces on each serving plate and garnish with lemon leaves, shredded cabbage and strips of pickled ginger.