Like French wine, Scotch whisky, and Chinese baijiu, sake contains a unique historical flavor that can be defined as a traditional culture, a distinct nationality in Japan.

In clear Japanese sake, it mixes the flavors of rice and water. There is a history of significance behind the subtle variation between pure fermentation and wine temperature. The same sake that can be served cold is better suited for warming, and the elastic changes in taste are more intriguing.

The first

The classification of sake is the first thing you need to know.

The alcoholic strength of sake ranges from 15 to 18 °C, with a maximum of 22 °C, and is made by fermenting rice, curried rice, and water.

There are nine main types of sake: regular sake, regional sake, junmai sake, junmai sake, junmai sake, wine, wine, koji, and sparkling sake.

High-quality sake is referred to as "product-specific sake" because the raw materials and brewing techniques can meet certain benchmarks for companies, much like the French labeling of Grand Cru wines for red wines. Consequently, there are two important characteristics that distinguish ordinary sake from high-quality sake: the name of the specific sake and the ratio of refined rice. (It is sometimes called the ratio of fine rice).

A "Special Sake" is categorized into "Honbrew Sake" and "Junmai Sake" (as we can see from these terms, the sake has reached a certain level and can be filtered out).

There is a certain amount of cooking alcohol in this type of sake, whereas junmai sake is made entirely from fermented rice, so junmai sake is more expensive.

The degree of rice polishing (also known as "seimi go") is another measure of sake quality. The less rice milled, the purer the sake and the more expensive.

Ginjyosu is a symbol of super-premium sake, containing less than 60% rice, while Yonda-sake contains less than 50% rice.

Based on these two criteria, they are ranked from lowest to lowest (i.e., highest to lowest).

In addition to Junmai Daiginjyo, there is Junmai Ginjyo, Ginjyo is also known as Junmai Ginjyo, Ginjyo is known as Ginjyo, Special Junmai Ginjyo, Special Honbrew Ginjyo, Honbrew Ginjyo, and Regular Ginjyo.

By ordering a wine based on these keywords, you can determine its general level.

Along with the production process, sake is usually classified as "sweet" or "spicy".

The second

A change in the way we drink leads to a change in the taste of the product

In the home, sake is usually served cold with fish, tofu, salads, and other cold and raw snacks, and heated with hot food.

From 5 degrees to 55 degrees plus, different sakes have different tasting temperatures, and even the same sake can be served cold and is more suitable for warming than cold.

Since ancient times, people have drunk sake at different temperatures, so the Japanese have come up with elegant names for the different temperatures at which they drink sake:

A temperature of 5 to 15 degrees is commonly referred to as "cold sake", 15 to 30 degrees is referred to as "cold sake (room temperature)," and 30 degrees or more is referred to as "sake".

Sake in hot weather

A hot sake is called "katsuo", and it emphasizes its masculine, bold development, spiciness, and flavor.

"Nuru-kan" or "Azu-kan" is the most common type of wine.

Wines that are slightly warmer are smoother and have more flavor. It is a temperature slightly above body temperature, where the alcohol is not too spicy.

The aroma of rice wine promotes this, as well as warming and degreasing effects as a result of high temperatures.

The temperature has several effects on the flavor of sake.

Raising the temperature increases the sense of sweetness

It is largely unaffected by temperature, but feels more refreshing at lower temperatures

Temperature decreases bitterness.

When the temperature is raised, specific flavors become more prominent.

The smell is stronger and more outward when the temperature is high.

(It is important to note that heating can dissipate delicate aromas, such as those of ginjyosu.)

As a result, heating speeds up the evaporation of alcohol, which makes the wine sweeter, less bitter, and more tasty, which enhances the aroma and alcohol content of sake.

The aroma of a wine with a high fineness of rice may be masked by more impurities, so people use heat to enhance the aroma.

There are three basic rules for heating wines.

Choose a wine with a strong flavor, not a light one.

Make sure the wine you choose is full-bodied, purposeful, and rice-flavored

Usually, raw rice wines and junmai wines are suitable.

When heated, many wines that are considered unsuitable for heating take on a wonderful new flavor. For example, Yoon Dae Nim may have a clean rice flavor when heated.

When buying a new sake to take home, you can also refer to the back label to see what temperature to serve it at.

If the sake needs to be warmed before serving, it is suggested to transfer it into a decanter and set it in 80 degree water for approximately 2~3 minutes, until the temperature reaches about 40 degrees. The final result may vary depending on the container, amount of sake, and original temperature of the sake, so feel free to conduct a few trials with a thermometer. To prevent overheating (optimal temperature range: 40℃-60℃), you can place a professional thermometer in the pot. Using a microwave is not advised as it may result in uneven heating and difficulty regulating the temperature. Heating the sake in warm water is a safer option.

Cold Sake Drinking

As the saying goes, "Sake is best served cold." (Sake is usually good served cold, but it is more expensive, giving the illusion that it should be served cold.)

This type of sake is known as yin-brewed sake, which is fermented at a low temperature on a high pedestal with refined rice (also known as dai-yin, junmai-yin, or junmai-dai-yin). If you heat the sake blindly, the flavor will change and the aroma will escape. The sake itself has few impurities, so you can drink it cold or at room temperature and enjoy its refreshing flavor.

Under normal circumstances, Japanese sake is kept at a temperature between 10-15 degrees Celsius, a slight cooler temperature to achieve a clear and just right effect; the temperature should not be too low, or the aroma will not be realized and the performance will be greatly affected.sake tasting hong kongis very good.

The third

There is more division in sake because of sake ware

It is common for waiters serving sake to place a square wooden box in front of you if you order only a cup of sake, and then pour sake into the glass until the glass overflows to the box. Once the glass is filled with sake, the waiter will place the data in the box.

It might surprise first-timers to learn they're washing their glasses with wine, but this is a custom that signifies hospitality.

In addition to being sterilized on both sides, the wine in the wooden box can also be consumed. You can finish the wine in the glass first, then pour the wine in the wooden box into the glass and continue drinking. However, don't take the wine glass out and then place it back in the wooden box, since it will contaminate the wine.

The fresher the sake is, the better. The old saying "Sake is old-fashioned" does not apply here. In addition to the keywords "specific name wine" mentioned above, pay attention to the date of production.

The color of sake will change significantly when exposed to sunlight for three hours, so it must be kept out of the sunlight.

The time it takes to maintain an optimal taste under socially acceptable storage conditions is generally only a year for our business, so avoid buying sake more than a year old.