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 should one serve saké ?
The fragrance and taste of saké are totally dependent upon the size and shape of the container in which the saké is served. There are three points to consider in choosing containers for serving saké .
A daiginjo type is best served in a glass made for white wine. A positive characteristic of this glass is that it has a wider opening for enjoying the bouquet. Aged saké is best served in a brandy glass.
If you would like to enjoy a thicker, richer saké (a junmai or honjozo type) and fragrance is less important to you, then use an earthenware saké cup. If you prefer freshness or coolness (a daiginjo or ginjo type) for drinking in the summer time, those saké 's are best served in a thin glass.
Japanese saké tastes better if the container is appropriate to the season. In summer, a thin carafe with ice in it will convey an atmosphere of coolness. In winter, the warmed thick pottery carafe referred to as a Tokkuri helps to impart a sense of warmth.
The lack of preservatives in saké makes it vulnerable to change in response to factors such as light, temperature or exposure to air. There are two things to remember to preserve the taste of saké .
- Do not store saké in a place where the temperature fluctuates.
It is better to keep it in a cool place.
- Do not store saké in direct sunlight.
It is better to keep saké in a dark place.
Ordinarily, the refrigerator is the best place for storage. The best storage temperature is approximately 41 °F, but saké can be safely stored at temperatures under 59 °F. Saké comes without a cork, which helps preserve it from such factors as humidity and oxidation.
We recommend that the Menu contain at least six key points:
- S.M.V. - Dry or Sweet
- Tasting note - Rich or light
- Recommended serving temperature - Warmed / Room Temperature / Chilled
- Food pairing suggestions - Before Dinner / Appetizer / Main Dish / After Dinner
- Category - Honjozo / Junmai / Junmai ginjo / Junmai Daiginjo
- Geographic region - Niigata, Hy_go, Akita, etc.
Obviously the customer will order more if the recommended saké tastes good. Restaurants need to educate their customers on how to use the six points while ordering. For example, "I would like to have a clean and dry type of chilled Junmai ginjo for my appetizer please!"
An important factor in a restaurant's success with saké sales is keeping a wide variety on hand.