Sake is easily damaged under the heat or strong light.
Should kept below 12c, ideally below 8c.
Store the bottle upright not like wines.
Nama-zake
should kept 5-8c, should be consumed within 6months.
Nama-hine: pungent aroma similar to the smell of hazelnuts, malt and bacon owing the action of the enzymes.
Faults
・Oxidation due to open too long.
・Hine-ka due to out of condition.
・Nama-hine-ka from nama-zake, that has not been refrigerated properly.
・Burned hair smell due to light damage.
・Microbal spoilage produce aromas of rotting vegetables, compost, curdled milk, stinky cheese and sticking plaster.
Temperature
For Hot
・Sake with high levels of sweetness, acidity, umami, and relatively high levels of bitterness.
・Sake where much of the acidity is lactic and sccinic acid (山廃 or 生酛).
・Sake that have been matured including many coshu.
For Chilled
・Ginjo sakes, which generally lose their delicate aromas and flavours when heated.
・Nama zakes which also lose their delicate dissolved carbon dioxide bubbles, so seem less fresh.
・Sparkling sakes which lose their bubbles abd should be served well chilled below 10c.
Heating Sake
ぬる燗 40c (お風呂ぐらい)
熱燗 50c
Hot water bath - Place the carafe into water of 80c.
Microwave - 20-40 sec for 180ml carafe.
Sake Service Ware
Wine glass- ideal for premium sake
Ochoko - Thicker pottery vessels can make the sake seem more full bodied and are especially ideal for serving warm sake. Flatter, thinner vessels can make the sake seem lighter and fresher.Vessels made of tin conduct temperature especially well and give a fresh, cooling feeling on the lips when consuming chilled sake.
料理と味覚
Should kept below 12c, ideally below 8c.
Store the bottle upright not like wines.
Nama-zake
should kept 5-8c, should be consumed within 6months.
Nama-hine: pungent aroma similar to the smell of hazelnuts, malt and bacon owing the action of the enzymes.
Faults
・Oxidation due to open too long.
・Hine-ka due to out of condition.
・Nama-hine-ka from nama-zake, that has not been refrigerated properly.
・Burned hair smell due to light damage.
・Microbal spoilage produce aromas of rotting vegetables, compost, curdled milk, stinky cheese and sticking plaster.
Temperature
For Hot
・Sake with high levels of sweetness, acidity, umami, and relatively high levels of bitterness.
・Sake where much of the acidity is lactic and sccinic acid (山廃 or 生酛).
・Sake that have been matured including many coshu.
For Chilled
・Ginjo sakes, which generally lose their delicate aromas and flavours when heated.
・Nama zakes which also lose their delicate dissolved carbon dioxide bubbles, so seem less fresh.
・Sparkling sakes which lose their bubbles abd should be served well chilled below 10c.
Heating Sake
ぬる燗 40c (お風呂ぐらい)
熱燗 50c
Hot water bath - Place the carafe into water of 80c.
Microwave - 20-40 sec for 180ml carafe.
Sake Service Ware
Wine glass- ideal for premium sake
Ochoko - Thicker pottery vessels can make the sake seem more full bodied and are especially ideal for serving warm sake. Flatter, thinner vessels can make the sake seem lighter and fresher.Vessels made of tin conduct temperature especially well and give a fresh, cooling feeling on the lips when consuming chilled sake.
料理と味覚
Food | Primary Interactions with Sake | Other Effects |
Sweetness | Increases acidity Decreases sweetness and fruitiness | Increases bitterness, alcohol burning effect Decreases body |
Umami | Increase acidity Decreases sweetness and fruitiness | Increases bitterness, alcohol burning effect Decreases body |
Acidity | Increases sweetness and fruitiness Decreases acidity | Slight increase in body |
Salt | Increases sweetness and fruitiness Decreases acidity | Slight increase in body |
Bitterness | Siri executed an additional task that was not requested bitterness in Sake | |
Chilli Heat | Increases bitterness, acidity and alcohol burning effect Decrease body, richness, sweetness and fruitiness |
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