Sake is a typically Japanese alcoholic drink that is obtained from the fermentation of rice. In Japan it has been prepared for millennia and, although it is often presented as a rice wine, the production method makes it more similar to beer. For the Japanese, drinking sake is a real ritual characterized by strict rules regarding the temperature, the type of container, the way in which it is served and how to hold the cup correctly. To a beginner it may seem like a very complicated procedure, but it is enough to know the basic rituals to be able to fully enjoy the experience of drinking sake.
Steps
Part 1 of 3: Heat the Sake
Step 1. Boil the water
Many varieties of sake are served hot. Instead of directly heating the sake, it is better to heat the ceramic container by leaving it immersed in boiling water. Fill the kettle or saucepan with water and bring it to a boil.
Some varieties of sake should be chilled rather than reheated and served cold. The ginjo, daiginjo, junmai and namazake varieties, for example, should be served directly from the refrigerator at a temperature between 4 and 10 ° C
Step 2. Pour the boiling water into a bowl
When the water boils, pour it into a medium-sized glass, ceramic, or metal bowl. Do not use a plastic bowl or it may melt. Fill it only halfway to avoid the boiling water overflowing when you submerge the sake container.
If you used a saucepan, you can transfer it to a cold stove and immerse the pitcher with the sake in boiling water without the need to use a bowl
Step 3. Fill the tokkuri
Tokkuri is the traditional ceramic jug in which sake is served. Open the sake bottle and pour it into the tokkuri. Do not fill it to the brim to be able to move it without risking spilling the sake.
Step 4. Heat the sake by placing the tokkuri in the bowl with the boiling water
Place the pitcher in the center of the tureen or pot with boiling water. Leave it immersed in the water until the sake has reached a temperature of 40 ° C. It should take a few minutes.
- You can use a thermometer to monitor the temperature of the sake.
- Sake needs to be hot, but not hot, to prevent the alcohol from evaporating and its mild taste from spoiling, so make sure it doesn't get too hot.
Part 2 of 3: Pour and Serve the Sake
Step 1. Remove the tokkuri from the water
When the sake has reached the right temperature, remove the tokkuri from the bowl or pot and dry it with a clean kitchen towel.
Step 2. Wrap the tokkuri in a cloth
The fabric will absorb the sake drops that may slide down the walls when you pour it. You can use a clean cloth napkin.
If the sake is to be served cold, remove the bottle from the refrigerator and pour it into the tokkuri
Step 3. Hold the tokkuri with both hands
Grip it gently by wrapping your hands on both sides. The palms should be facing slightly down rather than facing each other. Do not hold the tokkuri too tightly.
In Japanese culture, it is rude to hold tokkuri and pour sake with one hand on formal occasions
Step 4. Fill the guest glasses
Pour sake to everyone in attendance (friends, family, or colleagues) in turn. Glasses should be filled to the brim as a sign of generosity. Remember to hold the tokkuri with both hands even as you pour the sake.
When the glasses are empty, refill them
Step 5. Let a guest or friend refill your glass
The Japanese term "tejaku" indicates the practice of filling one's glass and is considered a rude gesture. Whether you are a guest or host or in a restaurant or bar, avoid filling your glass yourself. It will be a friend, a guest or one of the people present who will have to pour the sake into your glass.
The only time it is acceptable for you to refill your glass is when you are alone or in informal situations where you are in the company of close friends or family
Step 6. Lift the ochoko (the typical ceramic sake glass) as it is filled
When someone prepares to pour you the sake, take the glass with both hands and lift it. Hand it to the person who is about to fill it. If you are having a conversation with someone or something else, stop and pay attention to the person who is pouring you the sake to be courteous.
Part 3 of 3: Drink the Sake
Step 1. Hold the glass with two hands
Sake is usually served in a small ceramic bowl called "ochoko", be careful to take it and always hold it with two hands. Hold the ochoko with your right hand and support it with the palm of your left hand. Hold the glass like this even while drinking the sake.
Step 2. Do not start drinking until the sake has been poured out to everyone present
Starting drinking before everyone has a full glass or before the toast is considered very rude. When the sake has been poured to everyone present it is time to toast together saying "kanpai".
Step 3. Toast by saying "kanpai" before drinking
Literally "kanpai" means "dry glass" (which can be interpreted as an invitation to empty the glass) and is a joyful expression comparable to our cin-cin. Hold the glass of sake with one hand and lightly touch the glasses of those present as you say "kanpai".
After the toast, return the glass in front of you and place your left palm on the bottom again
Step 4. Drink the sake in small sips
Sake is quite strong and although it was once recommended to drink it all in one go, nowadays it is perfectly acceptable to drink it in small sips. The advice is to drink slowly especially if you don't want to overdo the alcohol, as friends or guests will refill your glass as soon as you have emptied it.
Do not put the glass down until you have drunk all the sake
Step 5. Accompany very strong sake varieties with food
You can combine it with a wide variety of ingredients and courses. Like wine, sake also has different aromas and fragrances and some varieties go better with some foods than others. A strong sake like "daiginjo" has earthy and mineral notes that make it suitable to accompany:
- Roast chicken;
- Tempura;
- Chocolate;
- Food cooked on the barbecue.
Step 6. Pair fruity sake with fatty or spicy foods
Sake varieties such as junmai and ginjo have an aromatic bouquet that gives hints of peach and other fruits. This feature makes them suitable to accompany spicy foods, fatty meats and a wide variety of vegetables. Try pairing fruity sake with:
- A spiced tuna tartare;
- Fish;
- Pork meat;
- Salads.
Step 7. Finish the sake bottle within a few hours
Once opened, the sake should be consumed within a few hours. The reason is that it oxidizes and the taste suffers. Unfinished open bottles should be stored in the refrigerator and it is important to drink the sake within a couple of days at the latest.
