Storage, Service and Sake Food Pairing Flashcards
What is a traditional sake cup called?
O-choko
What is the japanese word for carafe?
Tokkuri
What is the japanese word for the ceremonial ‘small box made of cedar’?
Masu
What is a waterbath?
A container filled with warm water (80 degrees celsius) to gently warm the sake.
How should you store sake?
chilled and upright in a bottle or tokkuri if being served soon
What are the best ways to serve Futsu-shu, Junmai or Honjozo (3)?
- Chilled (6-13C)
- Room temp (15-18C) or
- Warm (40-50C)
What is the best way to serve Ginjos?
- Chilled (recommended) or
- Room temp (personal preference)
What is the best way to serve Sparkling sakes?
Chilled
What is the best way to serve Nigori or Koshu Sakes?
Chilled but can be served warm in some instances
What are the guildlines for storing sake (4)?
- Keep it cool (esp. namazake and ginjo styles)
- Drink it young (w/in 1st year, for namazake within first few months)
- Store the bottle upright (less contact btw/liquid and closure)
- Avoid bright light (can cause faulty aromas to develop.
What are positive food interactions with sake?
Salt and acid: tends to make a drink seem less drying, bitter and acidic
–> makes the drink seem sweeter and more fruity.
What are negative food interactions with sake?
Umami: makes sake tast more drying, bitter and acidic. Salt can cancel out this negative impact.
Sweet: similar to umami.
Chilli spice: similar to umami, plus increases alcohol burn.
Bitterness: makes a drink taste more bitter.
What are the key points for pairing food with sake (3)?
- Personal Preference is an important consideration
- Flavor intensity should be similar for both food and sake
- Sweet dishes should be equally or less sweet than sake
