1. Combine the sake, soy sauce, sugar and sliced ginger in a 1- to 1˝-quart mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade.
2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
3. Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate.
4. Quickly dip the chicken-and-scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. Dip again into the sauce, grill for 2 minutes, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.
5. Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. Sprinkle with a little kona sansho, and moisten each skewer with a teaspoon or so of the marinade.
