Sake Storage, Service & Food Pairing Flashcards
Understanding Sake: Explaining Style & Quality Chapters 5 & 6
Which four points should be considered when storing sake?
- keep it cool
- drink it young
- store the bottle upright
- avoid bright light
At what temperature should sake be stored?
Below 12°C
For nama-zake, ideally refrigerated below 8°C
At what temperature should nama-zake be stored?
Refrigerated, no higher than 5-8°C
When should most sake be consumed?
Within 10 months to a year of their shipment from the brewery.
Which style of sake has the shortest shelf life?
Nama-zake
Should be consumed within six months of shipping from the brewery
Why should sake be stored upright?
To avoid contact between the liquid and the foil-lined stopper or metal cap
What should sake be stored away from bright light?
As well as heating, bright natural or artificial light can induce oxidisation that makes the sake old and stale.
Amino acids and vitamins in sake degrade on exposure to light, causing discolouration and unpleasant aromas.
How long will ginjō styles of sake stay fresh after opening?
Approximately one week
How long will most styles of sake stay fresh after opening?
Approximately two weeks, sometimes longer
What is nama-hine?
An enzyme-derived aroma of nama-zake that has been aged.
- hazelnut
- malt
- bacon
Generally seen as a fault but some producers and consumers see it as a positive when balanced - will often call it nama-juku (matured nama)
What are five faults that you should check for before serving sake?
- Open too long (oxidisation)
- Out of condition (hine-ka)
- Nama-zake that has not been refrigerated properly (name-hine-ka)
- Light damage
- Microbial spoilage
When serving sake, why should you pour using both hands?
To show the most respect and care
Should ginjō style sake be served room temperature or warm?
Room temperature - personal preference
Warm - no
What style of dishes pair well with warm or hot sake?
Intensely flavoured and heavy textured dishes
ie. Japanese hotpot or grilled food
Why are ginjō style sakes generally served chilled?
At warmer temperatures ginjō sakes lose their aromas and flavours
Which styles of sake are best served warm?
- sake with high levels of sweetness, acidity, umami, and relatively high bitterness
- sakes where the acidity is lactic and succinic ie. kimoto and yamahai
- sakes that have been matured ie. koshu
How does warming sake change perception?
After warming, sake can seem:
- More intense
- More full bodied
- Higher in acidity
Which styles of sake do not benefit from being served warm?
- ginjō (lose delicate aromas)
- nama-zake (lose dissolved CO2, seem less fresh)
- sparkling sake (loses bubbles)