How to...?
Educational questions about Jizaké.
- How is saké brewed?
- How is saké rice (sakamai) different from table rice?
- How does brewing water affect the saké produced?
- How and why saké should be enjoyed at different temperatures.
- How one can enjoy saké with a variety of different foods.
- How should one serve saké?
- How should one properly store saké?
- How one can go about constructing a saké menu.
- How one can begin educating wait staff about saké.
How does brewing water affect the saké produced?
Water is basically classified as either "hard water" or "soft water." Water containing large amounts of potassium or phosphorus is called hard water, and this type of water produces a saké whose flavor is rich and thick because the saké will be well fermented. On the other hand, saké made with soft water will taste clean and semi-sweet.
There is always good saké where good water exists. Rice can be easily transported from other regions, but not water.
How to enjoy saké at different temperatures
Depending of the category and type, Japanese saké can be enjoyed at a variety of temperatures. But Japanese saké is a luxury drink so don't fail to experiment. Saké is always best enjoyed when the drinker finds the temperature he or she prefers the most.
When chilled, this type of saké has a refreshing taste. However, please remember that if the saké is chilled too much, the fragrance will be reduced and the mild taste will dissipate.
This type of saké has to be chilled well to produce a clean and fresh taste.
Aged saké ranges from light to heavy in type, so it can be enjoyed at different temperatures, depending on its heaviness and your preferences. It is best to warm a heavy saké but it should not be served too hot.
If this type of saké is chilled, it becomes difficult to detect its rich and full-bodied tastes, so this type is better served warm. The ideal temperature depends upon the character of the saké . If the saké is a dry type, then its sharpness and freshness can be best enjoyed at higher temperatures (113-122 °F). The smooth type is best if served at around 104 °F.
1. Fragrant saké [Junmai Daiginjo / Junmai ginjo / Daiginjo / ginjo]
Temp. Around 50 °F or between 50-59 °FWhen chilled, this type of saké has a refreshing taste. However, please remember that if the saké is chilled too much, the fragrance will be reduced and the mild taste will dissipate.
2. Clean & Smooth saké [Namazaké/ Nama Chozo / Nama Zume]
Temp. Around 41 °F or between 41-50 °FThis type of saké has to be chilled well to produce a clean and fresh taste.
3. Aged saké [Koshu]
Temp. Between 59-77 °F or around 95 °FAged saké ranges from light to heavy in type, so it can be enjoyed at different temperatures, depending on its heaviness and your preferences. It is best to warm a heavy saké but it should not be served too hot.
4. Rich saké [Junmai / Honjozo]
Temp. Around 59 °F or between 59-68 °F and around 104 °F or between 104-122 °FIf this type of saké is chilled, it becomes difficult to detect its rich and full-bodied tastes, so this type is better served warm. The ideal temperature depends upon the character of the saké . If the saké is a dry type, then its sharpness and freshness can be best enjoyed at higher temperatures (113-122 °F). The smooth type is best if served at around 104 °F.
How one can enjoy saké with a variety of different foods?
Can Japanese saké be enjoyed with cuisine other than Japanese food? YES!! Japanese saké is most adaptable to any kind of cuisine because of its low acidity. Japanese, French or Italian foods can be enjoyed simply by changing the type of saké served with the meal.
