Sake is a traditional Japanese alcoholic beverage made from rice, water, and a fermenting bacterium called koji. Sake has many attractions not found in other alcoholic beverages. The following is a brief introduction to its charms.
Wide range of drinking temperatures
Sake can be enjoyed at a wide range of drinking temperatures, whether chilled or warmed. The taste and aroma change depending on the temperature, so sake can be enjoyed at different temperatures depending on the season and your mood. We recommend refreshing cold sake in summer and warming sake in winter.
One of the characteristics of sake is that it has a much wider range of drinking temperatures than other alcoholic beverages such as wine or beer. The aroma and flavor of sake can change in complex ways depending on subtle changes in temperature, so even the same brand of sake can be enjoyed in different ways depending on one’s mood or other factors. On the other hand, if the temperature is set incorrectly, it can kill the characteristics and goodness of the brand. Let’s learn how the aroma and flavor of sake changes when it is cooled or warmed, and the appropriate temperature settings for each type of sake.
Sake temperatures are generally described in terms of three types: chilled, room temperature, and hot. Chilled” is between 5 and 20 degrees Celsius, “room temperature” is between 20 and 30 degrees Celsius, and “hot” is between 30 and 55 degrees Celsius. There are also more detailed temperature expressions, but they may not be understood unless you go to a sake specialty store or a store with a sake taster.
Differences in Sake Drinking Temperatures
When sake is chilled, the basic effects are as follows.
- The aroma is less intense, but the freshness increases.
- The taste becomes more intense and sharp.
- The umami flavor may become less pronounced.
- Bitterness and acidity may become stronger.
However, it should not be overcooled, and the temperature should not fall below 5°C. If the temperature falls below 5°C, the flavor and aroma will not be as intense. If the temperature drops below 5 degrees Celsius, the taste and aroma will be closed off, and you will not be able to enjoy the umami and rich aroma that are the characteristics of sake.
When sake is served warm, the effect is basically the opposite of when it is served chilled.
- The aroma becomes richer and richer.
- The flavor becomes richer and mellower.
- The flavor becomes more mellow.
- Alcoholic stimulation increases and the taste becomes drier.
Do not overcook. The alcohol will be over-stimulated and the aroma will be lost due to evaporation.
So how do we know which sake is best chilled and which sake is best warmed? The answer is to use a temperature setting that enhances the sake’s unique characteristics. For example, if sake is characterized by its refreshing taste, chilling it will further emphasize the freshness, while warming it will allow you to enjoy its mellow and rich flavor if it is characterized by its unique sake flavor.
Compatibility with food
Sake is a food sake that goes well with a wide range of foods. It is especially compatible with fish and seafood, where the koji (malted rice) helps to remove the fish’s odor and bring out its umami. In addition, sake is a full-bodied sake containing umami ingredients (such as amino acids), so it can be served not only with Japanese food, but also with Western food such as Chinese and Italian food.
Regional Characteristics and Diversity
There is a wide variety of local sake that reflects the characteristics of each region. Sake varies in color, aroma, and taste depending on the rice, water, yeast, and production method used to make it. Each region of Japan has its own sake that is unique to that region, allowing visitors to experience its climate and culture. Sake is Japan’s representative national liquor and a traditional sake that has been handed down as a sacred liquid dedicated to the gods.
Advanced Technology and Added Value
Sake is a high value-added sake that requires advanced techniques. Sake is made using a unique fermentation method called parallel double fermentation. This is a complex process not found in other alcoholic beverages, in which rice is saccharified while undergoing alcoholic fermentation. Sake is also a special type of sake made from expensive ingredients. Unlike rice used for food, the rice used for sake is a special type of rice called sake-brewing rice, which has large grains, high starch content, and low protein content. This rice is more expensive because of its low yield and the time and effort required to cultivate it.
Sake is an alcoholic beverage with many attractions, such as its diversity of flavors, compatibility with food, new experimentation, and regional characteristics. If you travel to Japan from abroad, we encourage you to try sake. You will love sake even more once you learn about its charms.
