7. Storage

Question 1

Sake is easily damaged if it is exposed to heat or strong light. The following points should be followed when storing sake:

Answer 1

keep it cool
drink it young,
store the bottle upright
avoid bright light
keep in the refrigerator once opened.

Question 2

This is the Japanese word for a small box made of cedar. It is not really a sake service vessel because the wood taints the sake. Historically they were used for measuring rice but sake is occasionally drunk out of a masu at ceremonial occasions.

Answer 2

Masu

Question 3

This is the Japanese word for a sake carafe, used for heating and serving sake. Like traditional cups, these come in many shapes, and many materials are used. The most common are about 150-300 mL (5-10 US fl. oz.) and made of pottery.

Answer 3

Tokkuri

Question 4

This is the Japanese word for a traditional sake cup. These come in a range of sizes, shapes and materials. The most common kinds are small pottery or glass cups that have a flat base. The small size means that they must be frequently refilled, reflecting a tradition of Japanese hospitality.

Answer 4

O-choko

Question 5

Recommended service temperatures for Futsū-shu, Junmai, honjōzō

Answer 5

Chilled ( 6–13°C )
Room temperature ( 15–18°C )
Warm/hot ( 40–50°C )

Question 6

Recommended service temperatures for Ginjō styles

Answer 6

Chilled ( 6–13°C )
Personal preference( 15–18°C )

Question 7

Recommended service temperatures for Sparkling sake

Answer 7

Chilled ( 6–13°C )

Question 8

Recommended service temperatures for Koshu and Nigori

Answer 8

These sakes are generally best served chilled, but some can be served warm.

Question 9

The fault that develops in nama-zake that has been stored at too high a temperature, or for too long.

Answer 9

Nama-hine

Question 10

The fault that occurs when sake is too old, and has developed stinky aromas

Answer 10

Hine