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To Hot or too cold? How do you drink Sake? |
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Within Europe, it is considered to enjoy Sake or Nihon-shu served as hot. The varying degrees when you serve hot sake really does depend on who is serving the sake.
Heated Sake Most heated sake either is heated through a sake warmer or heated in a microwave. Traditionally, restaurants in Japan had a staff member whose role was just to heat the sake. This was due to particular sake being suited for warming or even heated. Heated sake is known as KANZAKE - (abbreviated 0-kan). Heated Sake spans a wide spectrum of temperatures. 2 categories are:
There is also Hito-bada - (Hito = person Bada = skin). Refers to heated body temp (36 – 36.5 degrees Celsius) Warm sake can give a feeling of well being and it is recommended to drink warm sake during the winter months. Warm sake gives a feeling of well being. If sake is over heated it can turn syrupy. On the Rocks Undiluted GENSHU is safest for drinking over ice. Ordinary Sake can be interesting (15% - 16%) Only well balanced Sake survives this diluting! – so not always possible Unpastuerised sake also works. Purists may not appreciate your choice. Chilled Sake (REISHU) 40 – 50 F (5-10degrees Celsius) Top grade – DAIGINJO – brings out crisp, light flavours that BLOOM!!! Fragrant smelling sakes benefit from moderate chilling. Unpasteurised sake NAMA ZAKE is ideally well chilled. Crisp, dry, light sakes are okay! NB: DAIGINJO is costly! Heat the sake and you loose the flavours – they are often delicate bouquets. Over chilling will lock the fragrances. Room Temp – (JO-ON) - Jo-on refers to normal temp in Japanese. 60F – 70F ( 15 – 20 degrees Celsius) Sake with LOTS of body, flavour and astringency are the best. Bitterness and astringency in cold sake can be harsh, though this melts into a tender balance as the sake warms. A lot of pure sake do specially well. As do some aged sakes. Less flowery, ricey, earthy style GINJO and JUNMAI GINJO and bulked up HONJOZO are also suited well. Most cheaper and regular sake tends to be intended to be drunk heated or room temp. Warm and Hot Sake Heated sake = KANZAKE - (abbreviated 0-kan) Heated Sake spans a wide spectrum of temperatures. 2 categories are: nuru-kan = warm atsu-kan = piping hot 85 – 130 F (30 – 55 degrees Celsius) There is also Hito-bada - (Hito = person Bada = skin) Refers to heated body temp (36 – 36.5 degrees Celsius) Warm sake gives a feeling of well being. If sake is over heated it can turn syrupy. |
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