How is sake served in japan

Like wine or beer, some varieties pair better with some foods than others. When choosing the right match at a restaurant or izakaya, feel free to ask the staff to recommend the best sake for your meal.

Most sake is around 15 percent alcohol, higher proof than most other fermented drinks like beer or wine but lower than most distilled spirits. Almost all sake is brewed to about 20 percent and watered down before bottling. Genshu refers to sake that has not been diluted and therefore has an alcohol content of about 20 percent and a bolder flavor. On the other end, lower-alcohol sake is gaining in popularity. Of these, sparkling sake is particularly trendy.

Reminiscent of sparkling wine, sparkling sake is fun and easy to drink, especially for novices. Order sake shaken or stirred. Although many enjoy drinking sake straight, sake cocktails have become quite fashionable. Today's sake cocktails go way beyond the sake bombs from your student days. Stylish bars are mixing sophisticated drinks using the rice brew. Talented bartenders are designing new drinks that highlight, rather than hide, the complex flavors of high-grade sake. As interest in sake cocktails grows, the drinks are becoming a fixture of elegant hotel bars and the Japanese nightlife scene.

A crisp sake under a sakura cherry tree makes for a true Japanese experience. Historically, sake could only be made in the winter because its production requires cool temperatures. Thanks to modern refrigeration and temperature control, sake can now be brewed year-round, but most higher-end producers still only brew in the winter months.

During the winter, unpasteurized sake called namazake is available. As the year goes on, sake that has been matured for longer periods of time is released. Lightly chilled sake is a favorite spring beverage, often enjoyed at hanami parties under the cherry blossoms. Cold sake makes for a refreshing summer drink at the beach, while hot sake, called atsukan, can warm you up after skiing or a rejuvenating dip in an onsen in winter. The two rules for drinking sake: pour for your companions and have a good time.

In formal situations, there is strict sake etiquette. The most important rules are never to refill your own cup and to ensure every cup on the table remains filled. When pouring for a superior, hold the tokkuri with your right hand while touching the bottom with your left.

When receiving sake from a superior, place one hand under the cup and hold the side with your other. It is acceptable for the superior to use only one hand while pouring and receiving. After receiving the sake, take at least one sip before placing it down on the table.

In casual situations, the rules are not nearly as rigid. However, it's always polite to pour for others, whether you're drinking sake, beer or tea. Sake is produced in almost every prefecture, but some places are especially famous for their local sake, called jizake.

Many regions are known for specific flavor profiles, which tend to pair particularly well with their local specialty foods. Well-known areas include the Nada section of Kobe, which has bold, sturdy sake, and Niigata , where the taste tends to be cleaner and crisper. With better access to ingredients, technology, and a nationwide market, some breweries have moved away from their region's standard flavors in recent years.

Try sake from both traditional breweries and more forward-thinking producers to get a feel for the range available in each area. Take a brewery tour and enjoy a taste of local sake. With so many breweries around the country, it's easy to get a glimpse into how sake is made. Many offer tours and some are even free and include sake tasting. The communal drinking traditions have spawned words that relate solely to the drinking experience. Drinking only happens once everyone has a full glass.

A short cheers kanpai is said, then glasses are either clinked or raised. Junmai: Basic sake from lightly milled rice grains. Often the most affordable option and is sold warm, chilled, and sometimes at room temperature. Honjozo: Sake that has a small amount of distilled alcohol added, which bumps up the percent a bit.

Served at room temperature or slightly chilled. Daiginjo: The highest quality, and therefore most expensive, type of sake that uses the highest level of milled rice grains. Lighter and floral sakes are served with lighter dishes like sashimi, while fried and heavier dishes call for something a little heftier.

Some examples are served warm along with a duck hot pot, room temperature with grilled vegetable, or chilled with light preparations of fish, chicken, pork, or beef. Recently, sake has seen a boom in blending and mixing with whisky, tea, and spices at Japanese bars with bite-sized snacks. Sake is enjoyed many different ways, and there are no limitations with food. Trust me, sake pairs really well with pizza! We use cookies for analytics tracking and advertising from our partners.

For more information read our privacy policy. Trending Videos View All Videos. Aruba Feb 11, Sponsored The art of sharing places: New Hampshire Jul 16, Faka'apa'apa Apr 22, Top Regions. North Carolina. Traditionally, sake is drunk from small cups of various shapes: small, cylindrical ochoko; slightly larger, bowl-shaped guinomi ; and the elegant saucer-like sakazuki.

These can be of ceramics or stoneware, glass, tin, or lacquerware and are fun to collect. Japanese ceramics is an interesting topic in itself and each region has distinct styles.

A guinomi by a famous artisan is a small work of art and will be priced accordingly stay tuned for a look at Japanese ceramics in a later article! A thoughtful server will match your cup to the style of the sake — for example choosing a narrow glass of cut crystal for a crisp and light sake, or a thick guinomi with soft edges for a rich junmai.

But the generally small size makes it difficult to enjoy the aroma, as there is very little surface to smell from. The shape has been dictated more by custom than by taste. Refilling the cup of your guests or superiors is an important part of Japanese drinking culture, and the small size gives you a chance to refill more often.

Also, sake used be stronger and less fragrant than what we drink now; the aromatic ginjjo style that benefits from a larger glass was only invented relatively recently. The contrast between the white ceramic and blue paint makes it easy to spot even a faint tinge of colour. The blue rings also help the judges find any impurity or cloudiness.

Smaller versions of these cups are popular in bars and as souvenirs at sake festivals and can also be bought in almost any home- or kitchenware-shop in Japan. Photo: Adobe. For chilled sake like aromatic ginjo or daiginjo , the glass that brings out the aromas the best is also the one you most likely already have in your home: a tulip-shaped glass just like you would use for white wine.

This shape of the glass with its wide belly and narrower opening captures the delicate floral and fruity aromas and concentrates them in the bowl.