Ch. 5: Storage and Service of Sake

Question 1

5 considerations for storing Sake

Answer 1

1) Keep it cool - Below 12C (54F), ideally refridgerated below 8C (48F). Esp Nama-Zake and Ginjo Styles
2) Drink it Young - Within a year of shipment. Nama-zake typically less than a few months, and Ginjo within 10 months.
3) Store upright to avoid contact with the metal closure
4) Avoid Bright Light - Can induce oxidation and also heat up the sake. Once opened, sake should be sealed and refrigerated and can last about 2 weeks, though more delicate ginjo styles lose character within a week.
5) Nama zake should be stored at no more than 5-8C (41-48*F) and should be consumed within 6 months.

Question 2

4 main faults caused by bad storage

Answer 2

1) Oxidation - caused by being open to long. Stale aromas and deepening in color
2) Hine-Ka (Out of condition) - too old, or stored at high temperature. Can display stinky pickled vegetal notes
3) Nama-Hine-Ka - Nama that has been improperly refrigerated causing unpleasant meat notes.
4) Light Damage - Exposure to artificial light or sunlight can develop burnt hair and stinky aromas

Question 3

What is Hine-Ka?

Answer 3

Out of condition) - too old, or stored at high temperature. Can display stinky pickled vegetal notes

Question 4

What is Nama-Hine-Ka?

Answer 4

Nama that has been improperly refrigerated causing unpleasant meat notes.

Question 5

What are the proper temperatures to store Sake?

Answer 5

Below 12C or 54F, but ideally below 8C or 48F.

Question 6

What sakes benefit most from being warm/hot?

Answer 6

1) Sakes with high levels of sweetness, acidity, umami and relatively high levels of bitterness.
2) Sakes with high levels of lactic (dairy) and Succinic (meat/rhubarb) acids typical of Kimoto or yamahai methods.
3) Matured or aged (Koshu)

Question 7

What sakes that are generally served chilled?

Answer 7

1) Ginjo and nama-Zake styles, will lose aromas and flavors when heated.
2) Sparkling and Nigori

Question 8

What are the typical heat ranges for sake service?

Answer 8

1) Chilled: 6-13C (43-44F)
2) Room Temp: 15-18C (59-64F)
3) Warm/Hot: 40-50C (104-122F)

Question 9

What is Nuru-kan?

Answer 9

40C (104F) - Comfortable, non burning warm temperatures. Slightly above body temp. Translates as “The warmth of of a relaxing hot spring bath”

Question 10

What is Atsu-Kan?

Answer 10

50C (122F) - Very hot and almost slightly burning. Translates as “Hot enough to warm body and soul”

Question 11

Acceptable ways of cooling sake

Answer 11

Serving from a refrigerated bottle or by placing the Sake-filled carafe (tokkuri) in an ice bath.

Question 12

Acceptable ways to heat sake

Answer 12

1) Hot water bath - Placing tokkuri in hot water, 80C (176F). Best to heat water first and then turn off the heat while tokkuri is in the bath. (Typically take 2 to 4 minutes
* Kan-douko is a traditional sake warmer.
2) Microwave - 20-40 sec to heat 180ml of sake.
* Best to heat in a heat resistant tumbler or mug and then transfer to tokkuri before serving for even heating.

Question 13

What are the vessels for service?

Answer 13

Wine Glass, O-choko, tokkuri and masu.

Question 14

Wine glass service?

Answer 14

Ideal for chilled or room temperature sake service.

Question 15

What is an O-Choko

Answer 15

Traditional Sake cup comes in a range of sizes, shapes and materials. Typically about 5-8 cm (2-3’) wide with about 60ml (2oz) capacity.

• Thicker pottery vessels present fuller bodied profiles and are especially good for warm sake.
• *Thinner, flat o-chokos make the sake seem lighter and fresher.

Question 16

What is a Tokkuri?

Answer 16

Sake Carafe used for heating and serving sake. Most common sizes are 150-300ml (5-10oz) and are made of pottery. Some glass tokkuri are made with a cavity for ice to help keep the sake chilled.

Question 17

What is a Masu?

Answer 17

A small box, usually made of cedar. Measures 1 go (1/10 of a sho) or 180ml (6oz). Sometimes used in ceremonial occasions, but typically not used for service.

Question 18

Sake Service Measurements

Answer 18

O-choko - 60mL (2oz) - 12 pours from a 720mL, or 30 from 1.8L
small tokkuri - 180mL (6oz) - 4 pours from a 720mL, or 10 from 1.8L
large tokkuri - 300mL (10oz) - 2 pours from a 720mL, or 6 from 1.8L

Question 19

Japanese volume measurements with metric and us equivalents

Answer 19

1 go(1/10 of a sho) = 180ml = 6oz
1 sho = 1.8L = 3.8 pints
1 to (10 sho) = 18L = 4.8 gallons
1 koku (100 sho) = 180L =47.5 gallons

Question 20

Standard measurement in sake

Answer 20

• Became unified during the Edo Period (1603-1868). *Based on multiples of the sho (1.8L = 3.8 pints).
• *The masu = 1 go(1/10 of a sho) = 180ml = 6oz
• **A standard sake bottle (720ml) = 4 go
• ***A koku (100 sho) is 180L = 20 (12btl) cases of wine. This is how brewers express annual production and also for measuring fermentation and storage tanks.

Question 21

Safe consumption measurements

Answer 21

1) Women should not drink more then 2 units a day
2) Men should not drink more than 3 units a day
3) Try not exceed 4 units in 1 event
* *Unit = 75mL (2.5oz of sake)