Saké 101
- Chapter 1: What is Saké?
- Chapter 2: How is Saké Made?
- Chapter 3: Saké Vocabulary
- Chapter 4: Types of Saké
- Chapter 5: How to Serve Saké
- Chapter 6: Tasting Saké
- Chapter 7: Uncommon Pairs
Chapter 5: How to Serve Saké
In 2 words: Chill Out!
Good saké is always served chilled, mediocre saké can be served warm and bad saké should be boiled! Economy saké may be served warm and this has its place on a cold winter night. The ceremony of serving saké warm, where you don't pour for yourself, but pour for others, sends a sign of respect.
Chilled premium sakés were first introduced in the late 1960's. Saké-making technology, particularly in rice milling and cold fermentation, had improved so dramatically that it enabled sakémakers to make sakés so delicate they are actually damaged by heat. As you would not serve a good chardonnay hot, do not heat premium Ginjo saké. The heat, or too much cold, will mask the better flavors and aromas. What is chilled? Ice cold from a refrigerator overnight is colder than I prefer to drink saké, but often forget its been in the frig for days, so my first glass is colder than is ideal. Two or three hours of refrigeration adds a refreshing chill, but still allows me to taste all of the flavors.
Some people enjoy using the traditional square masu boxes to drink saké. This was a traditional rice-measuring device, typically made from aromatic cedar, which imparts aromas to the saké. Other people enjoy their saké on the rocks in a tumbler. Our favorite way to serve saké is chilled in a wine glass, which enhances the enjoyment of the subtle aromas and flavors of premium saké. Robert Parker Jr., the noted wine reviewer and author of the Wine Advocate, made the recommendation in November 1998 to enjoy saké in a wine glass when he enthusiastically reviewed many premium sakés. Like other wines, saké has wonderful aromas that are best experienced after swirling the saké in a glass.
Saké should be stored in a cool place, out of strong light. Like most white wines it will not age well for many years. The shelf life is up to two years, with light and heat being its worst enemies. Once opened, saké will stay fresh for about a week in the refrigerator.
Saké enjoyment is growing rapidly in the US because of four main trends. The first is the growing influence of Asian cuisine. Americans enjoy an Asian wine, saké, with their Asian cuisine. The second major trend is the growing awareness of the importance of a healthy lifestyle. Unlike wine, saké has no sulfites. Twenty five percent of all Americans believe that they are allergic to sulfites. Saké has one-third the acidity of wine, so it is easy on the stomach. The third trend is that saké is very mixable, and has become the base for many exciting new cocktails. Finally, Americans are beginning to view as another white wine to be enjoyed with a wide range of foods from oysters to grilled pork.
Saké can be paired with any foods that wine is paired with, but it goes exceptionally well with lightly prepared seafood and vegetables and, of course, any Asian cuisine. Saké can be compared to steamed white rice, in that it harmonizes with whatever it is served with, actually enhancing the aromas and taste of most foods.
Saké is a very versatile drink. It can be served warm, chilled or on the rocks. It can be used as an excellent low alcohol mixer in cocktails. Saké is the secret ingredient of many chefs and can be used in cooking just like a wine.
