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 There
are lots of ways to enjoy sake. Whether you want to drink it
straight up or as part of one of the many new mixed sake
drinks available, sake makes a great aperitif, dinner
companion, or dessert wine. But what you may not be able to
determine easily is whether you should be serving it warm or
cold. While you may have believed that all sake should be
served warm, there are a few varieties better suited to cooler
temperatures. By finding the right temperature, you can
enhance your sake experience.
Sake
can be enjoyed at a variety of temperatures, from just above
freezing to approximately 130 degrees Fahrenheit. At each step
of the temperature gradient, a single type of sake can have a
subtly different taste. In general terms, sake becomes dryer
and more flavorful when heated, and crisper and more aromatic
at lower temperatures.
Warm
sake has been enjoyed in Japan for hundreds of years. Warm or
hot sake is referred to in general as "kanzake."
Warmth increases the effect of the alcohol in sake, which is
probably why most westerners who have enjoyed warm sake say
that it "packs a punch." In actual fact, most sake
has about 18 percent alcohol, similar to most wines. The
flavor of the sake is increased by heating, as is its dryness.
Because of this dryness, warm or hot sake is the perfect
companion for plain foods such as sashimi (raw fish) or sushi.
The dryness will also help to cut the oiliness of hot pot
dishes made with fat or oil.
If
you are planning to serve warm or hot sake, the best way to
heat it is by placing your tokkuri (jar) of sake in water that
has been heated until it almost boils. The amount of time
spent heating varies depending on how warm you want it to be.
Generally, warm sake should be about 104 degrees F, and a good
visual cue to judge this is to look into the tokkuri at the
sake. If bubbles swell up on the sides of the tokkuri but do
not rise, the sake is warm ("nurukan"); if the
bubbles do rise, the sake is hot ("joukan"). You can
use a microwave to heat sake, but you run the risk of boiling
it accidentally, which could spoil the flavor of the sake.
Chilled
sake is usually served in the warm summer months, when it is
both refreshing and tasty. Chilled sake is generally referred
to as "reishu," while room temperature sake is
called "jouon" Sake can be served over ice, which is
known as "Yuk-hie" (cold snow falling). This is best
with sweet and sour foods, or those with a particularly
piquant taste. You can also serve sake that has been cooled in
the refrigerator. Although it is rare, there are some types of
sake that have been produced to be served below freezing.
While the alcohol in these sakes does not freeze, the water
surrounding it does, and the result is a crystallized ice or
"sleet" in the sake. While the taste of the sake is
sometimes hurt at these temperatures, it is a refreshing way
to enjoy this unique beverage.
Another
determining factor of temperature is the quality of the sake.
In general, the higher quality types of sake will lend
themselves better to being served cold. Any sake that has had
distilled alcohol added will generally benefit from heating,
because it enhances the flavor of these types. While there is
nothing wrong with added alcohol, the pure alcohol created by
the traditional brewing process is better suited to cooler
temperature.
Finally,
you must remember that there are no hard and fast rules about
sake temperatures. If you would like to try variations, then
give cooler temperatures a try. But if you enjoy your sake
warm then serve it warm, and bon apétit!
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