A Deliciousness Found Only in Sake

Pretty soon it will be the season in which we will want to drink heated sake. To mention just one of the special characteristics of sake, the range of the drinking would be brought up. For sure, heating sake that is not house sake, such as jizake (locally-brewed sake), is difficult to put into practice on-site at the restaurant, but why not try a little differentiation this winter? With regard to high-grade jizake, there are many people who think that it is only suitable when served as chilled sake; but, in fact, there are some that are more delicious when heated, so why not try a few of them?

First of All, Know the Temperature Chart

As seen in the chart above, the actual taste will change with each temperature gradation, and this is one of the interesting things about sake. Basically, the temperature of chilled sake is suitable for light-bodied, highly fragrant sake; for sake with an acidic, medium-bodied aroma and taste, it would be delicious either chilled or at room temperature. Conversely, with full-bodied kimoto and Yamahai (both use methods for creating richer sake from yeast starter mash) sake, each has a lot of succinic acid, so if they are heated, the plumpness and mellowness comes out in the taste. Junmai is rather difficult, so it is probably better to actually try serving it at the temperature of “Falling Winter Snow.” Especially junmai sake that is made in California, almost all house sake is used for hot sake, but I think it may be better suited to some individual tastes if it is served as chilled sake.
Heating all sake is impossible on-site, so why not create a title, such as “Sake to Warm up By,” to go along with the recommended food specials of the day, and recommend up to two brands of sake? On that occasion, try to also figure out a way to use the appropriate vessels for enjoying the heated sake.

For seminars on Japanese sake or shochu, contact Yuji Matsumoto at 310-936-4649 or ymatsumoto001@gmail.com.



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