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| Warming SAKE ( kan-zake ) |
SAKE can be enjoyed in a variety of ways according to season, temperature and personal preference.
SAKE has been traditionally served hot. Although by the advancement of SAKE brewing technology have led to make SAKE which flavors could be destroyed by heating, still many people are used to and prefer drinking warmed SAKE.
The merit of heating it is to bring all the natural taste and flavor of rice and softening the rough edges sometimes noticed. Also, it is better to have a warm drink to help digestion.
Warming SAKE is no fuss.
First, get yourself a proper SAKE flask, called tokkuri, and a little cup to drink the liquor, called choko. The tokkuri, a bottle shaped elegant ceramic or earthen ware, can be bought at any kitchen ware shop at an affordable price.
Then, pour in SAKE to the tokkuri, heat it in a small pan of water at 80-degrees-celcius and warm it to the temperature you feel is right for you. Different SAKE has different ideal serving temperatures. Some people prefer taking it really hot. ( However, most SAKE experts oppose to this for it would destroy all the good substance contained.)
The most popularly accepted all-round serving temperature is hito-hada (which is literally person's skin, meaning body temperature). It is said to maintain the best balance of taste and aroma in SAKE.
| Rei-shu ( Refrigirated SAKE ) |
Freshly pressed SAKE, and nama type SAKE is best served cold. It is especially refreshing in summer to enjoy the chilly SAKE.
| Hiya ( SAKE kept at room temperature ) |
The rich aroma of ginjo-shu is best savored at room temperature. Many SAKE lovers say it is best appreciated when it is cold. And heating up SAKE is non-sense because all the bouquet will evaporate through the process.
However, one of the great pleasures of SAKE drinking lies in noticing and savoring the subtle changes in taste and flavor as the temperature of SAKE changes. So, find the best temperature which most suit your palate and enjoy the magic moment.
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