Module 7. Storage and Service of Sake

Question 1

When storing sake which points need to be considered ?

Answer 1

1. Keep it cold, especially nama-zake and ginjyo
2. Drink young
3. Store the bolle upright to prevent the sake to contact the cap
4. Avoid bright light (both natural and artificial)

Question 2

How and in which vessels can sake be served? 4 choices

Answer 2

1. Wine glasses - especially recommended to ginjo style sake in order to enjoy the fruity and floweral aromas (ginzo-ka)
2. Masu - a traditional small box made from Japanese cedar. Usually not recommended as the ceder overpowers the flavour and aromas of sake, except for ceremonial occasions and pairing with Taru-sake which also has a similar aroma.
3. Tokkuri - a traditional Japanese carafe for sake to heat up and serve sake. Usually pottery and glasses. Pottery one used for serving warm sake while cold one with extra space for ice cubes to serve sake cold
4. O-choko - a traditional Japanese cup in different sizes. One which is called Kiki-choko has the blue Janome to show the color of sake precisely for sake expert.

Question 3

How should sake be served chilled?

Answer 3

Sake should be chilled in a fridge and either be served straight from a bottle or decanted into tokkuri. Some tokkuri have an extra compartment for ice cubes/iced water to keep the sake cold.

Question 4

How should sake be or recommended to be served warm?

Answer 4

Waterbath method - Place the tokkuri in a container filled with the water hearted to about 80 degrees. It takes from 2 to 4 minutes to warm a small tokkuri of sake and the temperature should be checked by a thermometer.
Microwave method - make sure the vessels are suitable for microwave. It usually takes 20 to 40 seconds to warm 180ml of sake. Because the water heats up almost as the same speed as sake, you could test first by warming water.

Question 5

Which style of sake should be served warm?

Answer 5

Futsu-shu, Junmai and Honjozo

Question 6

Describe what positive interaction is in terms of food and drink taste interaction

Answer 6

Salt and acid in food tend to make a drink smme less drying, bitter acidic. These components can also make drink seem sweeter and more fruity

Question 7

Describe what negative interaction is, in terms of food and drink taste interaction

Answer 7

Umami and sugar in food tend to make a drink more drying, bitter and acidic. These components also make a drink seem less sweet and fruity.
Salt in food can cancel out the negative interaction by umami and sugar.

Question 8

Why is sake good with pairing with food?

Answer 8

Because the sake does not typically have strong negative interaction with food which have umami and sugar.

Question 9

What needs to be consider to pair sake with food?

Answer 9

Sake should have a similar intensity to food not to overwhelm each other. Sweet dishes should be paired with a sake that is equally sweet.