Sake

Question 1

What is sake?

Answer 1

Sake is a Japanese alcohol made from polished rice, combining it with koji, water and alcohol. It is fermented in a
process like beer however drinks like wine, although has higher alcohol content than wine. There are many
different styles of sake and depending on how polished the rice grain is and what techniques are applied during
the fermentation and production process, can produce different colours, body weight and flavour characteristics.

Question 2

Where do you find the sake selection on the wine list.

Answer 2

Pages 4 & 5

Question 3

Which sake do we not serve at fridge temperature?

Answer 3

Tamagawa Red Label, served at room temperature or warmed.

Question 4

) Which sake can you recommend serving warm? Why do some sakes not suit warmer
temperatures

Answer 4

Tamagawa Red Label
Kenbishi Kuromatsu
Mukai Red Rice Sake
SHIRAKI TSUNESUKE ‘DARUMA MASAMUNE’ 3 YO Koshu (aged sake)
Sake is sensitive to heat and light. Some sakes can not be served at warmer temperatures as
they would spoil e.i. Ginjo sake has delicate fruity flavours. Therefore, they should be stored and
served at lower temperatures to retain that. Namazake due to its unpasteurised nature
needs to be stored below 5 degrees to retain freshness and should be served chilled at
around 8 – 10 degrees.
A lot of our sakes with richer, rounder palates like cheese, nuts, and soy suit being warmed as it softens and opens more.

Question 5

What temperature do we serve the sake at when it is warmed?

Answer 5

We warm our sake to around 40 degrees. Most kan sake (warm sake) is served around 40-45 degrees.

Question 6

How long does it take to warm the sake and how do we warm it?

Answer 6

We use a sake warmer in which the water is heated prior to the tokkuri being placed inside.
It is left to stand in the hot water until the sake temperature is raised to around 40ish
degrees. This process takes around 5 minutes.

Question 7

What do we serve the sake in and why?

Answer 7

Sake is traditionally served in kikichoko which is a sake tasting cup with two blue circles
inside to highlight the colour and quality of the sake. If drinking from earthenware or
porcelain cups (sakazuki), the thickness of the lips can actually change how the sake is
tasted, i.e. heavier with a thick lip and deeper vessel or lighter from a thin lipped shallow
vessel. Supernomal offers sake in a dessert glass however also offers sake glasses if
preferred for below room temperature sake. We also pour larger servings of sake from a
Tokkuri, which acts as a carafe for the sake, it can be used for heated or chilled sake

Question 8

Do we sell sake by the bottle?

Answer 8

Yes

Question 9

At which time of the meal is sake appropriate to drink?

Answer 9

Sake is appropriate to drink at any time of a meal, however sake pairing would be a
good idea, i.e. starting with a light ginjo style as an aperitif, a honjozo sake rich in
umami or more acidic with food, and then a koshu, namazake or nigorizake for a
digestive/ dessert pairing.

Question 10

Which umeshu and yuzushu sake do we offer?

Answer 10

• Heiwa yuzushu ‘Tsuru-ume’ ,Wakayama – zesty and refreshing.
• Ota umeshu ‘Dokan’ , Shiga – steeped in Junmai sake.
• Kozaemon umeshu, Gifu – more premium, marzipan and apricot.
• Heiwa umeshu ‘Furu-Tsuru Ume’ 10yo, Wakayama – wood aged umeshu, rich and raisined.