Only select sake can be served hot (120 F or higher). This is because raising sake temperature can alter delicate sake, as well as the balance of flavors in some juicy sake, in undesirable ways. Sturdier, more robust sake such as junmai, honjozo and “futsushu” (table sake) generally stand up better to heating. (One of the few junmai daiginjo that can still be delicious at high temperatures is IWA 5.)
Zuiyo “Hojun,” a rich, nutty junmai, has won many hot sake competitions. (Although it can also be served on the rocks!) Its flavor profile lends itself well to Kyushu’s regional cuisine, which is hearty and full of umami. Notice the heartwarming aroma of toasted malt when you drink it.
Heating sake can also enhance its savory aroma and soften its flavor. Dry sake, like Michinoku Onikoroshi “Honjozo,” can often be heated to ease its sharpness, too. Play with temperature to discover how it affects the sake’s overall impression.
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
