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- Serving temperatures of sake
Japanese Sake : All Japan News,Inc
https://jp.bloguru.com/JapaneseSake_AllJapanNews
自己紹介
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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Serving temperatures of sake
Warming Terms and Temperatures
Around 41F: Chilly from the snow (chilly in snow weather)
Around 50F: Chilly spring weather, refrigerate for approximately an hour.
Around 59F: Cool and refreshing
Around 68F: Room temperature
Around 86F: Sunny Ambient Warm
Around 95F: Lukewarm
Around 104F: Low Warm
Around 113F: High Warm
Around 122F: Hot
131F or higher: Very Hot
Chilled sake generates a refreshing flavor, while the aroma of sake is enhanced in heated sake.
The palate detects the flavor, while the root savors the lingering aftertaste.
The choice of sake cup can also influence the flavor.
Sake is typically served in a choco sake cup, masu (wooden, square-shaped box), kikichoko (ceramic cup with a snake-eye pattern on the interior), guinomi (ceramic), Kiriko glass, and wine or flute glasses.
Why sake may not pair well with some foods
Sake may not pair well with some foods if the pairing produces an unpleasant odor, or if the aroma or flavor is too strong.
Sake is also used as a condiment to prepare various dishes such as sake hot pots and sake steamed dishes, while sake lees is used as a marinade for fish, to pickle vegetables (Narazuke), etc. Various regional dishes throughout Japan use sake.
日本酒の楽しみかた
温度変化
5度：雪冷え
10度：花冷え 冷蔵庫で１時間くらい
15度：涼冷え（すずびえ）
20度：常温
30度：日向燗
35度：人肌燗
40度：ぬるかん
45度：上燗
50度：熱燗
55度：飛切燗
冷やすと爽やかな味になり、温めると香りが広がる。
味は舌で感じるが、舌の根本では余韻を楽しむ。
器によっても味が変わるす。
猪口、枡、蛇の目の利き酒、ぐい呑、切子、ワイングラス、フルートグラス。
相性が悪い理由
酒と料理が組み合わさることで、不快な香りが生じた場合。
どちらかの香りや味が強すぎた場合。
日本酒を調味料として使うこともあるが、日本酒鍋や酒蒸し、魚の粕漬け、奈良漬などいろいろ使われ、日本全国に日本酒を使った郷土料理もある。
Around 41F: Chilly from the snow (chilly in snow weather)
Around 50F: Chilly spring weather, refrigerate for approximately an hour.
Around 59F: Cool and refreshing
Around 68F: Room temperature
Around 86F: Sunny Ambient Warm
Around 95F: Lukewarm
Around 104F: Low Warm
Around 113F: High Warm
Around 122F: Hot
131F or higher: Very Hot
Chilled sake generates a refreshing flavor, while the aroma of sake is enhanced in heated sake.
The palate detects the flavor, while the root savors the lingering aftertaste.
The choice of sake cup can also influence the flavor.
Sake is typically served in a choco sake cup, masu (wooden, square-shaped box), kikichoko (ceramic cup with a snake-eye pattern on the interior), guinomi (ceramic), Kiriko glass, and wine or flute glasses.
Why sake may not pair well with some foods
Sake may not pair well with some foods if the pairing produces an unpleasant odor, or if the aroma or flavor is too strong.
Sake is also used as a condiment to prepare various dishes such as sake hot pots and sake steamed dishes, while sake lees is used as a marinade for fish, to pickle vegetables (Narazuke), etc. Various regional dishes throughout Japan use sake.
日本酒の楽しみかた
温度変化
5度：雪冷え
10度：花冷え 冷蔵庫で１時間くらい
15度：涼冷え（すずびえ）
20度：常温
30度：日向燗
35度：人肌燗
40度：ぬるかん
45度：上燗
50度：熱燗
55度：飛切燗
冷やすと爽やかな味になり、温めると香りが広がる。
味は舌で感じるが、舌の根本では余韻を楽しむ。
器によっても味が変わるす。
猪口、枡、蛇の目の利き酒、ぐい呑、切子、ワイングラス、フルートグラス。
相性が悪い理由
酒と料理が組み合わさることで、不快な香りが生じた場合。
どちらかの香りや味が強すぎた場合。
日本酒を調味料として使うこともあるが、日本酒鍋や酒蒸し、魚の粕漬け、奈良漬などいろいろ使われ、日本全国に日本酒を使った郷土料理もある。