MySake - User contributions [en]

Pairings

2020-08-31T08:11:55Z

MasterDannyLeong:

'''Saké and Food Pairings'''

'''Umami'''
One of the greatest pleasures of enjoying sakés with food is because of the 5th taste element of umami.
As you may already be aware, umami increases the “tastiness” of the food we eat. Thus, there is a saying in Japan where “saké does not fight with food”.

So what exactly is Umami? Generally described as savoury deliciousness, we often encounter this taste when we eat cheeses, meat or meat broth, cooked mushrooms, tomatoes, etc. Ever wonder why it's so hard to stop eating pizzas once you've had a slice ? Especially if it has toppings of meat, mushrooms, tomatoes and cheese? Now you know, it is an umami powerhouse!

''Futsushu/Regular saké''
− Often sold in isshobin bottles (1.8L), they are widely available and represents the highest production volume among the all the categories/grades of saké. The are relatively cheaper compared to premium sakés and is a favourite among regular izakaya (saké bars) for its value. It may not taste as refined as the premium sakés but are great accompaniments with yakitoris, fried foods, pickles and light starters. Served chilled mostly but hot or warm is a great way to enjoy during winter.

''Honjozo''
− This grade of saké is unfortunately often overlooked because of where it sits between the price of a regular saké (closer) and premium sakés. Another factor could be the misconceived notion that only junmai-sakés are enjoyable. Truth be told honjozo sakés are very versatile with food too. Enjoy honjozos with chinese dimsum, japanese shabu-shabu, sushi and sashimi or food with heavy sauces as the lighter styled honjozo helps to refresh your palate.

''Junmai''
− Junmai-sakés have a higher umami profile compared to a regular saké or honjozo. So naturally they are good with meat especially those with a higher fat content. Try pairing a warm junmai-saké with a juicy steak. You can also try pairing junmai-sakés to food that is a little bland and enhance it with a little umami.

''Junmai Ginjo-sake''
- Brings more fruity aromas and flavours to the table. Replacing a rock melon that is paired with jamon iberico with a fruity junmai ginjo saké works just as well if not better. Sweetness from the junmai ginjo saké also pairs wonderfully with asian curries as the spiciness and sweetness merge beautifully while the fruitiness brings another dimension to the pairing.

Tasting

2020-08-31T08:09:34Z

MasterDannyLeong:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a sake:

== APPEARANCE - Colour ==
'''''Clear water-like or colourless''''' - The majority of the saké in the market goes through the process of charcoal fining to remove the colour. This is why most saké are light in colour and almost water-like.

'''''Lemon green in colour''''' - Saké that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

'''''Light Gold /Straw (pale yellow) colour''''' - Sakés that have gone through some light aging process. This is caused by the reaction between ingredients in saké such as amino acids, sugar and oxygen.
- Sakés that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

'''''Amber/Brown/Gold'''''
- Saké that has seen a longer ageing process like koshu 古酒 or jukusei-koshu 熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively younger aged saké that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may, but not necessarily indicate a fault in the saké. Normally the smell of the saké will give a better indication of whether a saké is faulty, perhaps due to bad storage conditions or contamination.

== AROMAS/FRAGRANCE (Subdued - Medium - Strong) ==
Historically saké was made as an alcoholic beverage of taste rather than for its fragrance or kaori 香り. Due to the advent of the modern rice polishing machines, improvement in brewing technology and the discovery and usage of “aromatic” yeasts, sakés started to have more pronounced fruity and floral aromas.

The list below is not exhaustive and consumers are encouraged to discover aromatic terms that resonate with them personally, for example a memory of a smell from childhood or sensivity towards other delicate aromas.

''Aged
− black tea, caramel, cinnamon, cloves, honey, incense, meat broth, mushrooms, nuts (e.g. almond, walnut), soy sauce, tobacco, woody, etc

''Caramel
− bubblegum, cotton candy, honey, marshmallow, molasses, syrup etc.

''Cereal/Grains
− rice or steamed rice, rice bran, malt, oats, etc

− chestnut, although not a grain I have included it here as it tends to be associated with the sakés in this category.

''Dairy
− butter, cheese, milk, sour cream, yoghurt etc.

''Fruity
− apple, apricot, banana, citrus (e.g. lemon, orange, yuzu), lychee, melon (honey dew, rock melon, etc), nectarine, pear, tropical fruits (e.g. pineapple, jackfruit), strawberry, white peach,.

''Floral/ Grass
− green bamboo, cherry blossom, cut grass, lily, honey suckle, osmanthus, rose, violet, white flowers, etc.

''Herbs
− basil, celery, fenugreek, lemon grass, mint etc.

''Nuts
− almond, chestnut, hazelnut, walnut, etc

''Spices
− cinnamon, cloves, pepper (both black or white), nutmeg etc.

''Faulty
− barnyard, burnt hair, damp, moldy, musky, rotten vegetables, sticky plasters, sulfur, vineger, etc.

Sakés that use highly polished rice such as ginjo and daiginjo will tend to have higher intensity of the fruity and floral aroma spectrum while a less polished rice saké such as a honjozo and some junmai will gravitate towards the cereals/grain profile. Traditional brewing processes such as the kimoto and yamahai methods will have more dairy/lactic aromas, complex and savoury umami notes.

== PALATE/TASTE ==

'''Acidity (Sanmi 総酸)'''

Saké contains organic acids such as succinic acid, malic acid, lactic acid, citric acid and acetic acid. Compared to saké, wines has approximately 5 times more total level of acidity and contains high amount of tartaric acid which gives wines it's sour taste. Which explains why withthout this “sourness”, consumers will find that the first taste they encounter when they sip saké is usually sweetness.

'''Body / Mouthfeel'''

There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

Higher polished grade sakés such as daiginjo and ginjo tend to have a lighter body structure due to its slower and cooler fermentation process.

Compared to Junmai-saké, Non-junmai sakés which has a little distilled alcohol added to enhance the aromatics of the saké will also generally have a lighter body feel due to water being added to dilute the total alcohol levels to a more palatable level.

Genshu saké or saké that received no water dilution at all after the fermentation process has a higher viscosity and textural feel.

'''Bitterness'''

Too much bitterness in a saké is generally frowned upon by consumers. However a little bitterness can help increase the taste complexity of a saké when it is well balanced with the level of sweetness.

'''Sweetness/Dryness (Ama-kuchi 甘口/ Kara-kuchi 辛口)'''

Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.
[[File:chart.png|450px|thumb|centre|SMV Chart]]

'''Umami'''

It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.

'''Finish'''

Once you have done smelling, swirling the saké in your mouth and finally swallowing the saké, the length of time the pleasant aromas and flavours stay and linger in your mouth is called the finish. Usually a longer finish is prefered but there are many wonderful sakés that are brewed to have a deliciously crisp and short finish called tanrei karakuchi 淡麗辛口 , an expression synonymous with brewers from the Echigo Guild in Niigata Prefecture.

Tasting

2020-08-31T08:09:00Z

MasterDannyLeong:

File:Chart.png

2020-08-31T08:08:19Z

MasterDannyLeong: MasterDannyLeong uploaded a new version of File:Chart.png

Own file

Tasting

2020-08-31T08:06:14Z

MasterDannyLeong:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a sake:

== APPEARANCE - Colour ==
'''''Clear water-like or colourless''''' - The majority of the saké in the market goes through the process of charcoal fining to remove the colour. This is why most saké are light in colour and almost water-like.

'''''Lemon green in colour''''' - Saké that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

'''''Light Gold /Straw (pale yellow) colour''''' - Sakés that have gone through some light aging process. This is caused by the reaction between ingredients in saké such as amino acids, sugar and oxygen.
- Sakés that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

'''''Amber/Brown/Gold'''''
- Saké that has seen a longer ageing process like koshu 古酒 or jukusei-koshu 熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively younger aged saké that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may, but not necessarily indicate a fault in the saké. Normally the smell of the saké will give a better indication of whether a saké is faulty, perhaps due to bad storage conditions or contamination.

== AROMAS/FRAGRANCE (Subdued - Medium - Strong) ==
Historically saké was made as an alcoholic beverage of taste rather than for its fragrance or kaori 香り. Due to the advent of the modern rice polishing machines, improvement in brewing technology and the discovery and usage of “aromatic” yeasts, sakés started to have more pronounced fruity and floral aromas.

The list below is not exhaustive and consumers are encouraged to discover aromatic terms that resonate with them personally, for example a memory of a smell from childhood or sensivity towards other delicate aromas.

''Aged
− black tea, caramel, cinnamon, cloves, honey, incense, meat broth, mushrooms, nuts (e.g. almond, walnut), soy sauce, tobacco, woody, etc

''Caramel
− bubblegum, cotton candy, honey, marshmallow, molasses, syrup etc.

''Cereal/Grains
− rice or steamed rice, rice bran, malt, oats, etc

− chestnut, although not a grain I have included it here as it tends to be associated with the sakés in this category.

''Dairy
− butter, cheese, milk, sour cream, yoghurt etc.

''Fruity
− apple, apricot, banana, citrus (e.g. lemon, orange, yuzu), lychee, melon (honey dew, rock melon, etc), nectarine, pear, tropical fruits (e.g. pineapple, jackfruit), strawberry, white peach,.

''Floral/ Grass
− green bamboo, cherry blossom, cut grass, lily, honey suckle, osmanthus, rose, violet, white flowers, etc.

''Herbs
− basil, celery, fenugreek, lemon grass, mint etc.

''Nuts
− almond, chestnut, hazelnut, walnut, etc

''Spices
− cinnamon, cloves, pepper (both black or white), nutmeg etc.

''Faulty
− barnyard, burnt hair, damp, moldy, musky, rotten vegetables, sticky plasters, sulfur, vineger, etc.

Sakés that use highly polished rice such as ginjo and daiginjo will tend to have higher intensity of the fruity and floral aroma spectrum while a less polished rice saké such as a honjozo and some junmai will gravitate towards the cereals/grain profile. Traditional brewing processes such as the kimoto and yamahai methods will have more dairy/lactic aromas, complex and savoury umami notes.

== PALATE/TASTE ==

'''Acidity (Sanmi 総酸)'''

Saké contains organic acids such as succinic acid, malic acid, lactic acid, citric acid and acetic acid. Compared to saké, wines has approximately 5 times more total level of acidity and contains high amount of tartaric acid which gives wines it's sour taste. Which explains why withthout this “sourness”, consumers will find that the first taste they encounter when they sip saké is usually sweetness.

'''Body / Mouthfeel'''

There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

Higher polished grade sakés such as daiginjo and ginjo tend to have a lighter body structure due to its slower and cooler fermentation process.

Compared to Junmai-saké, Non-junmai sakés which has a little distilled alcohol added to enhance the aromatics of the saké will also generally have a lighter body feel due to water being added to dilute the total alcohol levels to a more palatable level.

Genshu saké or saké that received no water dilution at all after the fermentation process has a higher viscosity and textural feel.

'''Bitterness'''

Too much bitterness in a saké is generally frowned upon by consumers. However a little bitterness can help increase the taste complexity of a saké when it is well balanced with the level of sweetness.

'''Sweetness/Dryness (Ama-kuchi 甘口/ Kara-kuchi 辛口)'''

Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.
[[File:chart.png|400px|thumb|centre|SMV Chart]]

'''Umami'''

It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.

'''Finish'''

Once you have done smelling, swirling the saké in your mouth and finally swallowing the saké, the length of time the pleasant aromas and flavours stay and linger in your mouth is called the finish. Usually a longer finish is prefered but there are many wonderful sakés that are brewed to have a deliciously crisp and short finish called tanrei karakuchi 淡麗辛口 , an expression synonymous with brewers from the Echigo Guild in Niigata Prefecture.

File:Chart.png

2020-08-31T08:04:36Z

MasterDannyLeong: MasterDannyLeong uploaded a new version of File:Chart.png

Own file

File:Chart.png

2020-08-31T07:49:01Z

MasterDannyLeong:

Own file

Serving and Drinking Vessels Lexicon

2020-08-31T07:36:28Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani ware.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen ware.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu ware.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|centre|Edo Kiriko]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko]]

File:Bizen ware.png

2020-08-31T07:35:21Z

MasterDannyLeong:

Item from own collection

Serving and Drinking Vessels Lexicon

2020-08-31T07:32:36Z

MasterDannyLeong:

Serving and Drinking Vessels Lexicon

2020-08-31T07:31:20Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani ware.png|200px|thumb|centre|Kutani ware ]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen ware.png|200px|thumb|centre|Bizen ware ]]
[[File:Bizen ware|thumb]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu ware.png|200px|thumb|centre|Karatsu ware ]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|centre|Edo Kiriko]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko]]

File:Kutani ware.png

2020-08-31T07:28:12Z

MasterDannyLeong:

Item from own collection

Serving and Drinking Vessels Lexicon

2020-08-31T07:27:10Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani ware.png|200px|thumb|centre|Kutani ware ]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen ware.png|200px|thumb|centre|Bizen ware ]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu ware.png|200px|thumb|centre|Karatsu ware ]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|centre|Edo Kiriko]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko]]

Serving and Drinking Vessels Lexicon

2020-08-31T07:19:07Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

File:Karatsu ware.png

2020-08-31T07:15:44Z

MasterDannyLeong:

Item from own collection

Serving and Drinking Vessels Lexicon

2020-08-31T07:14:21Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani ware.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen ware.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu yaki.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

Serving and Drinking Vessels Lexicon

2020-08-31T07:08:27Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen yaki.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu yaki.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

Serving and Drinking Vessels Lexicon

2020-08-31T07:06:52Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen yaki.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

Serving and Drinking Vessels Lexicon

2020-08-31T07:04:20Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino ware.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen yaki.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu yaki.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita ware.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko ware.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko ware.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

Serving and Drinking Vessels Lexicon

2020-08-31T06:55:16Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

Serving and Drinking Vessels Lexicon

2020-08-31T06:52:04Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

'''Some examples saké cups made from traditional saké wares from different parts of Japan'''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

Serving and Drinking Vessels Lexicon

2020-08-31T06:49:02Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup 猪口''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi ぐい呑み''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi ぐい呑み]]

''Masu 枡''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu 枡]]

''Sakazuki 杯''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki 杯]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

''Some examples saké cups made from traditional saké wares from different parts of Japan.''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

File:Chirori.png

2020-08-31T06:42:00Z

MasterDannyLeong: Chirori

== Summary ==
Chirori

Serving and Drinking Vessels Lexicon

2020-08-31T06:36:58Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup'' 猪口
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.
[[File:O Choko.png|200px|thumb|centre|O Choko 猪口]]

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.
[[File:Guinomi.png|200px|thumb|centre|Guinomi]]

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
- In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.
[[File:Masu.png|200px|thumb|centre|Masu]]

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.
[[File:Sakazuki.png|200px|thumb|centre|Sakazuki]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.
[[File:Wine Glass.png|200px|thumb|centre|Wine Glass]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.
[[File:Chirori.png|200px|thumb|centre|Chirori 銚釐]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.
[[File:Katakuchi.png|200px|thumb|centre|Katakuchi]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.
[[File:Tokkuri.png|200px|thumb|centre|Tokkuri 徳利]]

''Some examples saké cups made from traditional saké wares from different parts of Japan.''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony
[[File:Mino.png|200px|thumb|centre|Mino ware 美濃焼き]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.
[[File:Kutani.png|200px|thumb|centre|Kutani ware 九谷焼]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.
[[File:Bizen.png|200px|thumb|centre|Bizen ware 備前焼]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.
[[File:Karatsu.png|200px|thumb|centre|Karatsu ware 唐津焼]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.
[[File:Arita.png|200px|thumb|centre|Arita ware 有田焼き]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).
[[File:Edo Kiriko.png|200px|thumb|Centre|Edo Kiriko ware 江戸切子]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.
[[File:Satsuma Kiriko.png|200px|thumb|centre|Satsuma Kiriko ware 薩摩切子]]

Serving and Drinking Vessels Lexicon

2020-08-31T06:08:39Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized saké(Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their saké fresh within a time frame of 1 – 2 years to experience as close to what they had intended their saké to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork, there is no need to store saké lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Saké Wares:'''

''O-choko/ Small saké cup'' 猪口
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.

[[File:O Choko.png|200px|thumb|left|alt text]]

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.

[[File:Guinomi.png|200px|thumb|left|alt text]]

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.

[[File:Masu.png|200px|thumb|left|alt text]]

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.

[[File:Sakazuki.png|200px|thumb|left|alt text]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo saké. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

[[File:Wine Glass.png|200px|thumb|left|alt text]]

'''Common Types of Saké Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

[[File:Chirori.png|200px|thumb|left|alt text]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.

[[File:Katakuchi.png|200px|thumb|left|alt text]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled saké.

[[File:Tokkuri.png|200px|thumb|left|alt text]]

''Some examples saké cups made from traditional saké wares from different parts of Japan.''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony

[[File:Mino.png|200px|thumb|left|alt text]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.

[[File:Kutani.png|200px|thumb|left|alt text]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

[[File:Bizen.png|200px|thumb|left|alt text]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

[[File:Karatsu.png|200px|thumb|left|alt text]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.

[[File:Arita.png|200px|thumb|left|alt text]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

[[File:Edo Kiriko.png|200px|thumb|left|alt text]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

[[File:Satsuma Kiriko.png|200px|thumb|left|alt text]]

Serving and Drinking Vessels Lexicon

2020-08-31T06:04:08Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Sake Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Sake Storage'''

It is recommended to store sake bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized sake (Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of sake can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store sake bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sake fresh within a time frame of 1 – 2 years to experience as close to what they had intended their sake to taste like. But it does not mean that the sake will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Sake bottles are best stored in an upright position to lessen the contact with the screw cap. As sakes in general are not bottled with a cork so there is no need to store sake lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Sake Wares:'''

''O-choko/ Small saké cup'' 猪口
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.

[[File:O Choko.png|200px|thumb|left|alt text]]

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Saké can be poured straight from the saké bottle into a Guinomi cup.

[[File:Guinomi.png|200px|thumb|left|alt text]]

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the Masu and saké is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.

[[File:Masu.png|200px|thumb|left|alt text]]

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of sake from the cups.

[[File:Sakazuki.png|200px|thumb|left|alt text]]

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo sake. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

[[File:Wine Glass.png|200px|thumb|left|alt text]]

'''Common Types of Sake Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After sake has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

[[File:Chirori.png|200px|thumb|left|alt text]]

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled sake into sake cups or glasses.

[[File:Katakuchi.png|frame|left]]
[[File:Katakuchi.png|200px|thumb|left|alt text]]

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled sake.

[[File:Tokkuri.png|200px|thumb|left|alt text]]

''Some examples saké cups made from traditional saké wares from different parts of Japan.''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony

[[File:Mino.png|200px|thumb|left|alt text]]

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.

[[File:Kutani.png|200px|thumb|left|alt text]]

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

[[File:Bizen.png|200px|thumb|left|alt text]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

[[File:Karatsu.png|200px|thumb|left|alt text]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.

[[File:Arita.png|200px|thumb|left|alt text]]

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

[[File:Edo Kiriko.png|200px|thumb|left|alt text]]

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

[[File:Satsuma Kiriko.png|200px|thumb|left|alt text]]

File:Satsuma Kiriko.png

2020-08-31T06:03:54Z

MasterDannyLeong:

Picture of item taken from Shimadzu Limited website

File:Arita ware.png

2020-08-31T06:01:36Z

MasterDannyLeong:

Item from own collection

File:Mino ware.png

2020-08-31T05:59:27Z

MasterDannyLeong:

Picture of item taken from Saké Talk website

File:Tokkuri.png

2020-08-31T05:58:21Z

MasterDannyLeong:

Item from own collection

File:Katakuchi.png

2020-08-31T05:56:43Z

MasterDannyLeong:

Picture of item taken from Saké Talk website

File:Wine Glass.png

2020-08-31T05:52:50Z

MasterDannyLeong:

Item from own collection

File:Sakazuki.png

2020-08-31T05:51:59Z

MasterDannyLeong: Sakazuki

== Summary ==
Sakazuki

File:O Choko.png

2020-08-31T05:46:29Z

MasterDannyLeong:

Serving and Drinking Vessels Lexicon

2020-08-31T05:17:56Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Sake Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Sake Storage'''

It is recommended to store sake bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized sake (Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of sake can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store sake bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sake fresh within a time frame of 1 – 2 years to experience as close to what they had intended their sake to taste like. But it does not mean that the sake will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Sake bottles are best stored in an upright position to lessen the contact with the screw cap. As sakes in general are not bottled with a cork so there is no need to store sake lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Sake Wares:'''

''O-choko/ Small sake cup'' 猪口
− These are the traditional cylindrical small sake cups that are more commonly seen in a Japanese restaurant setting.

https://mysake.org/index.php/File:O_Choko.png

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Sake can be poured straight from the sake bottle into a Guinomi cup.

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of sake, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the mMsu and sake is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of sake from the cups.

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo sake. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

'''Common Types of Sake Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After sake has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled sake into sake cups or glasses.

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled sake.

''Some examples saké cups made from traditional saké wares from different parts of Japan.''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

Serving and Drinking Vessels Lexicon

2020-08-31T05:14:08Z

MasterDannyLeong:

'''SAKE SERVING AND DRINKING VESSELS'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot saké are thoroughly enjoyed during winter.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurized saké, Ginjo and Daiginjo grade saké and sparkling saké which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Saké that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of saké such as a Junmai, Yamahai or the laboriously produced Kimoto style saké.

'''Recommended Sake Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Sake Storage'''

It is recommended to store sake bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized sake (Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of sake can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store sake bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sake fresh within a time frame of 1 – 2 years to experience as close to what they had intended their sake to taste like. But it does not mean that the sake will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Sake bottles are best stored in an upright position to lessen the contact with the screw cap. As sakes in general are not bottled with a cork so there is no need to store sake lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Sake Wares:'''

''O-choko/ Small sake cup'' 猪口
− These are the traditional cylindrical small sake cups that are more commonly seen in a Japanese restaurant setting.

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Sake can be poured straight from the sake bottle into a Guinomi cup.

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of sake, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the mMsu and sake is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of sake from the cups.

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo sake. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

'''Common Types of Sake Servers'''

''Chirori'' 銚釐
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After sake has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled sake into sake cups or glasses.

''Tokkuri'' 徳利
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled sake.

''Some examples saké cups made from traditional saké wares from different parts of Japan.''

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony

Kutani 九谷焼 (Ishikawa Prefecture)
- Often seen with overglazed painting with vivid colours and calligraphy.

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.

Edo Kiriko 江戸切子 (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

Satsuma Kiriko 薩摩切子 (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

Serving and Drinking Vessels Lexicon

2020-08-31T04:22:28Z

MasterDannyLeong:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''SAKE SERVING AND DRINKING VESSELS'''

Sake can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled sake seems like a natural choice. In Japan warm/hot sake are thoroughly enjoyed during winter.

But there is also an important underlying reason why sake are served and enjoyed at different temperature levels. As a general rule, unpasteurized sake, Ginjo and Daiginjo grade sake and sparkling sake which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Sake that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of sake such as a Junmai, Yamahai or the laboriously produced Kimoto style sake.

'''Recommended Sake Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Sake Storage'''

It is recommended to store sake bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized sake (Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of sake can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store sake bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sake fresh within a time frame of 1 – 2 years to experience as close to what they had intended their sake to taste like. But it does not mean that the sake will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Sake bottles are best stored in an upright position to lessen the contact with the screw cap. As sakes in general are not bottled with a cork so there is no need to store sake lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Sake Wares:'''

''O-choko/ Small sake cup''
− These are the traditional cylindrical small sake cups that are more commonly seen in a Japanese restaurant setting.

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Sake can be poured straight from the sake bottle into a Guinomi cup.

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of sake, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the mMsu and sake is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of sake from the cups.

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo sake. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

'''Common Types of Sake Servers'''

''Chirori''
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After sake has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled sake into sake cups or glasses.

''Tokkuri''
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled sake.

Some examples saké cups made from traditional saké wares from different parts of Japan.

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony

Kutani 九谷焼 (Ishikawa Prefecture)
- Ofter seen with overglazed painting with vivid colours and caligraphy.

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

[[File:Bizen yaki.png|thumb]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

[[File:Karatsu yaki.png|thumb]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.

Edo Kiriko (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

Satsuma Kiriko (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

File:Nousaku Chirori.jpg

2020-08-31T04:18:41Z

MasterDannyLeong:

Item from Nousaku website

File:Masu.png

2020-08-31T04:12:10Z

MasterDannyLeong:

Item from own collection

File:Guinomi.png

2020-08-31T04:11:12Z

MasterDannyLeong:

Item from own collection

File:Edo Kiriko.png

2020-08-31T02:46:34Z

MasterDannyLeong:

Item is from own collection

Serving and Drinking Vessels Lexicon

2020-08-29T01:57:38Z

MasterDannyLeong:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''SAKE SERVING AND DRINKING VESSELS (A to K)'''

Sake can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled sake seems like a natural choice. In Japan warm/hot sake are thoroughly enjoyed during winter.

But there is also an important underlying reason why sake are served and enjoyed at different temperature levels. As a general rule, unpasteurized sake, Ginjo and Daiginjo grade sake and sparkling sake which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Sake that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of sake such as a Junmai, Yamahai or the laboriously produced Kimoto style sake.

'''Recommended Sake Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Sake Storage'''

It is recommended to store sake bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized sake (Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of sake can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store sake bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sake fresh within a time frame of 1 – 2 years to experience as close to what they had intended their sake to taste like. But it does not mean that the sake will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Sake bottles are best stored in an upright position to lessen the contact with the screw cap. As sakes in general are not bottled with a cork so there is no need to store sake lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Sake Wares:'''

''O-choko/ Small sake cup''
− These are the traditional cylindrical small sake cups that are more commonly seen in a Japanese restaurant setting.

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Sake can be poured straight from the sake bottle into a Guinomi cup.

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of sake, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the mMsu and sake is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of sake from the cups.

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo sake. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

'''Common Types of Sake Servers'''

''Chirori''
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After sake has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled sake into sake cups or glasses.

''Tokkuri''
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled sake.

Some examples saké cups made from traditional saké wares from different parts of Japan.

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony

Kutani 九谷焼 (Ishikawa Prefecture)
- Ofter seen with overglazed painting with vivid colours and caligraphy.

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

[[File:Bizen yaki.png|thumb]]

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

[[File:Karatsu yaki.png|thumb]]

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.

Edo Kiriko (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

Satsuma Kiriko (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

File:Bizen yaki.png

2020-08-29T01:54:45Z

MasterDannyLeong:

Item from own collection

Pairings

2020-08-29T01:53:00Z

MasterDannyLeong:

Saké and Food Pairings

Umami
One of the greatest pleasures of enjoying sakés with food is because of the 5th taste element of umami.
As you may already be aware, umami increases the “tastiness” of the food we eat. Thus, there is a saying in Japan where “saké does not fight with food”.

So what exactly is Umami? Generally described as savoury deliciousness, we often encounter this taste when we eat cheeses, meat or meat broth, cooked mushrooms, tomatoes, etc. Ever wonder why it's so hard to stop eating pizzas once you've had a slice ? Especially if it has toppings of meat, mushrooms, tomatoes and cheese? Now you know, it is an umami powerhouse!

Futsushu/Regular saké
− Often sold in isshobin bottles (1.8L), they are widely available and represents the highest production volume among the all the categories/grades of saké. The are relatively cheaper compared to premium sakés and is a favourite among regular izakaya (saké bars) for its value. It may not taste as refined as the premium sakés but are great accompaniments with yakitoris, fried foods, pickles and light starters. Served chilled mostly but hot or warm is a great way to enjoy during winter.

Honjozo
− This grade of saké is unfortunately often overlooked because of where it sits between the price of a regular saké (closer) and premium sakés. Another factor could be the misconceived notion that only junmai-sakés are enjoyable. Truth be told honjozo sakés are very versatile with food too. Enjoy honjozos with chinese dimsum, japanese shabu-shabu, sushi and sashimi or food with heavy sauces as the lighter styled honjozo helps to refresh your palate.

Junmai
− Junmai-sakés have a higher umami profile compared to a regular saké or honjozo. So naturally they are good with meat especially those with a higher fat content. Try pairing a warm junmai-saké with a juicy steak. You can also try pairing junmai-sakés to food that is a little bland and enhance it with a little umami.

Junmai Ginjo-sake
- Brings more fruity aromas and flavours to the table. Replacing a rock melon that is paired with jamon iberico with a fruity junmai ginjo saké works just as well if not better. Sweetness from the junmai ginjo saké also pairs wonderfully with asian curries as the spiciness and sweetness merge beautifully while the fruitiness brings another dimension to the pairing.

Serving and Drinking Vessels Lexicon

2020-08-29T01:46:53Z

MasterDannyLeong:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''SAKE SERVING AND DRINKING VESSELS (A to K)'''

Sake can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled sake seems like a natural choice. In Japan warm/hot sake are thoroughly enjoyed during winter.

But there is also an important underlying reason why sake are served and enjoyed at different temperature levels. As a general rule, unpasteurized sake, Ginjo and Daiginjo grade sake and sparkling sake which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Sake that have fewer aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of sake such as a Junmai, Yamahai or the laboriously produced Kimoto style sake.

'''Recommended Sake Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Sake Storage'''

It is recommended to store sake bottles in the refrigerator (0°C – 5°C) especially so for unpasteurized sake (Namazake) or cellar (10°C – 13°C) to maintain its freshness. An unfinished bottle of sake can be kept in the refrigerator and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoisseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store sake bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sake fresh within a time frame of 1 – 2 years to experience as close to what they had intended their sake to taste like. But it does not mean that the sake will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desirable for some consumers too.

Sake bottles are best stored in an upright position to lessen the contact with the screw cap. As sakes in general are not bottled with a cork so there is no need to store sake lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

They are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some Common Types of Drinking Sake Wares:'''

''O-choko/ Small sake cup''
− These are the traditional cylindrical small sake cups that are more commonly seen in a Japanese restaurant setting.

''Guinomi''
− A slightly bigger sized cup compared to the O-Choko. Sake can be poured straight from the sake bottle into a Guinomi cup.

''Masu''
− A square box that is made of Japanese cypress wood. Originally the Masu was used as a measurement instrument for agriculture produce such as rice. An ichi-go Masu contains 180ml of sake, so a regular sized bottle of saké (720ml) can serve 4 Masu filled to the brim. The Masu is still widely used especially during a Kagami-Biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the mMsu and sake is poured into the cup till it overflows into the Masu. This is to demonstrate the generosity of the server by offering more than the customer ordered.

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of sake from the cups.

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly fragrant Ginjo and Daiginjo sake. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

'''Common Types of Sake Servers'''

''Chirori''
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After sake has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled sake into sake cups or glasses.

''Tokkuri''
− A small bottle with a narrow turtle-neck that can be used to serve both hot and chilled sake.

Some examples saké cups made from traditional saké wares from different parts of Japan.

Mino-yaki 美濃焼き (Gifu Prefecture)
− Mino wares are closely related to the Japanese Tea Ceremony

Kutani 九谷焼 (Ishikawa Prefecture)
- Ofter seen with overglazed painting with vivid colours and caligraphy.

Bizen-yaki 備前焼 (Okayama Prefecture)
- Made from clay found around its historical namesake Bizen province in Okayama Prefecture.

Karatsu-yaki 唐津焼 (Saga Prefecture)
− Traditionally made wares for everyday use to serve food and flower arangements in the household.

Arita-yaki 有田焼き (Saga Prefecture)
− Porcelain made in the town of Arita.

Edo Kiriko (Tokyo)
- Sophisticated cut glass with vibrant colours and beautiful patterns made in Edo (now Tokyo).

Satsuma Kiriko (Kagoshima Prefecture)
- Another beautifully aesthetic cut glass from that has bold layers and more vivid colours.

Serving and Drinking Vessels Lexicon

2020-08-12T06:26:13Z

MasterDannyLeong:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''SAKÉ SERVING AND DRINKING VESSELS (A to K)'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot sakés are throughly enjoyed during the winter season.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurised sakés, ginjo and daiginjo grade sakés and sparkling sakés which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Sakés that have less aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of sakés such as a junmai, yamahai or the laborously produced kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C

Chilled : 5°C - 15°C

Lightly Chilled : 16°C – 18°C

Room Temperature : 19°C - 25°C

Warm : 26°C – 35°C

Hot : 36°C – 45°C

Very Hot : 46°C - 60°C

'''Saké Storage'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) expecially so for unpasterised sakés (Namazake) or chiller (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the fridge/chiller and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoiseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sakés fresh within a timeframe of 1 – 2 years to experience as close to what their had intended their sakés to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desireable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork so there is no need to store sakés lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

The are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some common types of saké wares for drinking :'''

''O-choko/ Small saké cup''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.

''Guinomi''
− A slightly bigger sized cup compared to the o-choko. Sake can be poured straight from the sake bottle into a guinomi cup.

''Masu''
− A square box that is made of Japanese cypress wood. Originally the masu was used as a measurement instrument for agricuture produce such as rice. An ichi-go masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 masu filled to the brim. The masu is still widely used especially during a kagami-biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the masu and saké is poured into the cup till it overflows into the masu. This is to demostrate the generosity of the server by offering more than the customer ordered.

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly frangrant ginjo and daiginjo sakés. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

'''Common types of saké servers'''

''Chirori''
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.

''Tokkuri''
− A small bottle with a narrow turtle neck that can be used to serve both hot and chilled sakés.

'''Ceramic and porcelain wares'''

Akita Prefecture – Kutani

Okayama – Bizen

Edo Kiriko/ Satsuma Kiriko

Serving and Drinking Vessels Lexicon

2020-08-12T06:24:18Z

MasterDannyLeong:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''SAKÉ SERVING AND DRINKING VESSELS (A to K)'''

Saké can be enjoyed both chilled, at room temperature, warmed or piping hot. In a hot environment such as during a hot summer a chilled saké seems like a natural choice. In Japan warm/hot sakés are throughly enjoyed during the winter season.

But there is also an important underlying reason why sakés are served and enjoyed at different temperature levels. As a general rule, unpasteurised sakés, ginjo and daiginjo grade sakés and sparkling sakés which are high in aromatics are best served chilled and not warm or hot as the delicate fragrance of fruits, flowers and the sensation of freshness dissipates at higher temperatures. Sakés that have less aromatics but higher acidity, a fuller body with plenty of umami are recommended to be enjoyed warm, hot or at room temperature. Higher temperatures tend to bring out the best expressions of these types of sakés such as a junmai, yamahai or the laborously produced kimoto style saké.

'''Recommended Saké Serving Temperatures'''

Cold : 0°C - 5°C
Chilled : 5°C - 15°C
Lightly Chilled : 16°C – 18°C
Room Temperature : 19°C - 25°C
Warm : 26°C – 35°C
Hot : 36°C – 45°C
Very Hot : 46°C - 60°C

'''Saké Storage.'''

It is recommended to store saké bottles in the refrigerator (0°C – 5°C) expecially so for unpasterised sakés (Namazake) or chiller (10°C – 13°C) to maintain its freshness. An unfinished bottle of saké can be kept in the fridge/chiller and will still be enjoyable but its freshness and initial aromas will slowly diminish making the saké milder compared to when it was first opened and consumed. Some consumers and connoiseurs do enjoy this milder sensation.

If a fridge or chiller is not available, store saké bottles in a cool and dark area away from sunlight or UV light.

Most saké brewers encourage consumers to enjoy their sakés fresh within a timeframe of 1 – 2 years to experience as close to what their had intended their sakés to taste like. But it does not mean that the saké will go bad after 2 years just that it will not taste as fresh and with some ageing notes developing in the bottle. This flavour profile can be quite desireable for some consumers too.

Saké bottles are best stored in an upright position to lessen the contact with the screw cap. As sakés in general are not bottled with a cork so there is no need to store sakés lying down or horizontally to prevent the cork from drying out like wines.

'''Serving Vessels'''

The are many types of materials that can be used to make saké wares. These can range from ceramics, porcelain, glass, wood and metals such as gold, silver, pewter, tin, etc.

'''Some common types of saké wares for drinking :'''

''O-choko/ Small saké cup''
− These are the traditional cylindrical small saké cups that are more commonly seen in a Japanese restaurant setting.

''Guinomi''
− A slightly bigger sized cup compared to the o-choko. Sake can be poured straight from the sake bottle into a guinomi cup.

''Masu''
− A square box that is made of Japanese cypress wood. Originally the masu was used as a measurement instrument for agricuture produce such as rice. An ichi-go masu contains 180ml of saké, so a regular sized bottle of saké (720ml) can serve 4 masu filled to the brim. The masu is still widely used especially during a kagami-biraki ceremony in Japan.
− In a restaurant, sometimes a small glass cup is put into the masu and saké is poured into the cup till it overflows into the masu. This is to demostrate the generosity of the server by offering more than the customer ordered.

''Sakazuki''
- A shorter, wide mouth and almost flat shaped cup. Used mainly during ceremonies and festivities, such as during a Japanese Shinto wedding ceremony where the bride and bridegroom take turns to take 3 sips of saké from the cups.

''Wine Glass''
− The usage of wine glasses is becoming more prominent as consumers learn to appreciate the highly frangrant ginjo and daiginjo sakés. The shape and depth of wine glasses help to capture and retain the aromas better than the shallow and small traditional cups.

'''Common types of saké servers'''

''Chirori''
− A type of small pot that is usually made of metal with a higher heat transfer rate such as tin. After saké has been poured into the chirori, it is put into hot water to warm it up before serving at the required temperature.

''Katakuchi''
− A wide mouth carafe with a little spout to pour chilled saké into saké cups or glasses.

''Tokkuri''
− A small bottle with a narrow turtle neck that can be used to serve both hot and chilled sakés.

'''Ceramic and porcelain wares'''

Akita Prefecture – Kutani

Okayama – Bizen

Edo Kiriko/ Satsuma Kiriko

Tasting

2020-08-12T05:59:15Z

MasterDannyLeong: /* PALATE/TASTE */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a saké:

== APPEARANCE - Colour ==
'''''Clear water-like or colourless''''' - The majority of the saké in the market goes through the process of charcoal fining to remove the colour. This is why most saké are light in colour and almost water-like.

'''''Lemon green in colour''''' - Saké that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

'''''Light Gold /Straw (pale yellow) colour''''' - Sakés that have gone through some light aging process. This is caused by the reaction between ingredients in saké such as amino acids, sugar and oxygen.
- Sakés that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

'''''Amber/Brown/Gold'''''
- Saké that has seen a longer ageing process like koshu 古酒 or jukusei-koshu 熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively younger aged saké that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may, but not necessarily indicate a fault in the saké. Normally the smell of the saké will give a better indication of whether a saké is faulty, perhaps due to bad storage conditions or contamination.

== AROMAS/FRAGRANCE (Subdued - Medium - Strong) ==
Historically saké was made as an alcoholic beverage of taste rather than for its fragrance or kaori 香り. Due to the advent of the modern rice polishing machines, improvement in brewing technology and the discovery and usage of “aromatic” yeasts, sakés started to have more pronounced fruity and floral aromas.

The list below is not exhaustive and consumers are encouraged to discover aromatic terms that resonate with them personally, for example a memory of a smell from childhood or sensivity towards other delicate aromas.

''Aged
− black tea, caramel, cinnamon, cloves, honey, incense, meat broth, mushrooms, nuts (e.g. almond, walnut), soy sauce, tobacco, woody, etc

''Caramel
− bubblegum, cotton candy, honey, marshmallow, molasses, syrup etc.

''Cereal/Grains
− rice or steamed rice, rice bran, malt, oats, etc

− chestnut, although not a grain I have included it here as it tends to be associated with the sakés in this category.

''Dairy
− butter, cheese, milk, sour cream, yoghurt etc.

''Fruity
− apple, apricot, banana, citrus (e.g. lemon, orange, yuzu), lychee, melon (honey dew, rock melon, etc), nectarine, pear, tropical fruits (e.g. pineapple, jackfruit), strawberry, white peach,.

''Floral/ Grass
− green bamboo, cherry blossom, cut grass, lily, honey suckle, osmanthus, rose, violet, white flowers, etc.

''Herbs
− basil, celery, fenugreek, lemon grass, mint etc.

''Nuts
− almond, chestnut, hazelnut, walnut, etc

''Spices
− cinnamon, cloves, pepper (both black or white), nutmeg etc.

''Faulty
− barnyard, burnt hair, damp, moldy, musky, rotten vegetables, sticky plasters, sulfur, vineger, etc.

Sakés that use highly polished rice such as ginjo and daiginjo will tend to have higher intensity of the fruity and floral aroma spectrum while a less polished rice saké such as a honjozo and some junmai will gravitate towards the cereals/grain profile. Traditional brewing processes such as the kimoto and yamahai methods will have more dairy/lactic aromas, complex and savoury umami notes.

== PALATE/TASTE ==

'''Acidity (Sanmi 総酸)'''

Saké contains organic acids such as succinic acid, malic acid, lactic acid, citric acid and acetic acid. Compared to saké, wines has approximately 5 times more total level of acidity and contains high amount of tartaric acid which gives wines it's sour taste. Which explains why withthout this “sourness”, consumers will find that the first taste they encounter when they sip saké is usually sweetness.

'''Body / Mouthfeel'''

There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

Higher polished grade sakés such as daiginjo and ginjo tend to have a lighter body structure due to its slower and cooler fermentation process.

Compared to Junmai-saké, Non-junmai sakés which has a little distilled alcohol added to enhance the aromatics of the saké will also generally have a lighter body feel due to water being added to dilute the total alcohol levels to a more palatable level.

Genshu saké or saké that received no water dilution at all after the fermentation process has a higher viscosity and textural feel.

'''Bitterness'''

Too much bitterness in a saké is generally frowned upon by consumers. However a little bitterness can help increase the taste complexity of a saké when it is well balanced with the level of sweetness.

'''Sweetness/Dryness (Ama-kuchi 甘口/ Kara-kuchi 辛口)'''

Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.

SMV
---- -10 ----- -7 ---- -4 ---- -1 --- (0) --- +1 ---- +4 ---- + 7 ---- +10 —— Sweeter ( Off dry ) Drier

'''Umami'''

It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-saké.

'''Finish'''

Once you have done smelling, swirling the saké in your mouth and finally swallowing the saké, the length of time the pleasant aromas and flavours stay and linger in your mouth is called the finish. Usually a longer finish is prefered but there are many wonderful sakés that are brewed to have a deliciously crisp and short finish called tanrei karakuchi 淡麗辛口 , an expression synonymous with brewers from the Echigo Guild in Niigata Prefecture.

Tasting

2020-08-11T14:00:02Z

MasterDannyLeong: /* PALATE/TASTE */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a saké:

== APPEARANCE - Colour ==
'''''Clear water-like or colourless''''' - The majority of the saké in the market goes through the process of charcoal fining to remove the colour. This is why most saké are light in colour and almost water-like.

'''''Lemon green in colour''''' - Saké that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

'''''Light Gold /Straw (pale yellow) colour''''' - Sakés that have gone through some light aging process. This is caused by the reaction between ingredients in saké such as amino acids, sugar and oxygen.
- Sakés that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

'''''Amber/Brown/Gold'''''
- Saké that has seen a longer ageing process like koshu 古酒 or jukusei-koshu 熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively younger aged saké that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may, but not necessarily indicate a fault in the saké. Normally the smell of the saké will give a better indication of whether a saké is faulty, perhaps due to bad storage conditions or contamination.

== AROMAS/FRAGRANCE (Subdued - Medium - Strong) ==
Historically saké was made as an alcoholic beverage of taste rather than for its fragrance or kaori 香り. Due to the advent of the modern rice polishing machines, improvement in brewing technology and the discovery and usage of “aromatic” yeasts, sakés started to have more pronounced fruity and floral aromas.

The list below is not exhaustive and consumers are encouraged to discover aromatic terms that resonate with them personally, for example a memory of a smell from childhood or sensivity towards other delicate aromas.

''Aged
− black tea, caramel, cinnamon, cloves, honey, incense, meat broth, mushrooms, nuts (e.g. almond, walnut), soy sauce, tobacco, woody, etc

''Caramel
− bubblegum, cotton candy, honey, marshmallow, molasses, syrup etc.

''Cereal/Grains
− rice or steamed rice, rice bran, malt, oats, etc

− chestnut, although not a grain I have included it here as it tends to be associated with the sakés in this category.

''Dairy
− butter, cheese, milk, sour cream, yoghurt etc.

''Fruity
− apple, apricot, banana, citrus (e.g. lemon, orange, yuzu), lychee, melon (honey dew, rock melon, etc), nectarine, pear, tropical fruits (e.g. pineapple, jackfruit), strawberry, white peach,.

''Floral/ Grass
− green bamboo, cherry blossom, cut grass, lily, honey suckle, osmanthus, rose, violet, white flowers, etc.

''Herbs
− basil, celery, fenugreek, lemon grass, mint etc.

''Nuts
− almond, chestnut, hazelnut, walnut, etc

''Spices
− cinnamon, cloves, pepper (both black or white), nutmeg etc.

''Faulty
− barnyard, burnt hair, damp, moldy, musky, rotten vegetables, sticky plasters, sulfur, vineger, etc.

Sakés that use highly polished rice such as ginjo and daiginjo will tend to have higher intensity of the fruity and floral aroma spectrum while a less polished rice saké such as a honjozo and some junmai will gravitate towards the cereals/grain profile. Traditional brewing processes such as the kimoto and yamahai methods will have more dairy/lactic aromas, complex and savoury umami notes.

== PALATE/TASTE ==

'''Acidity (Sanmi 総酸)'''

Saké contains organic acids such as succinic acid, malic acid, lactic acid, citric acid and acetic acid. Compared to saké, wines has approximately 5 times more total level of acidity and contains high amount of tartaric acid which gives wines it's sour taste. Which explains why withthout this “sourness”, consumers will find that the first taste they encounter when they sip saké is usually sweetness.

'''Body / Mouthfeel'''

There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

Higher polished grade sakés such as daiginjo and ginjo tend to have a lighter body structure due to its slower and cooler fermentation process.

Compared to Junmai-saké, Non-junmai sakés which has a little distilled alcohol added to enhance the aromatics of the saké will also generally have a lighter body feel due to water being added to dilute the total alcohol levels to a more palatable level.

Genshu saké or saké that received no water dilution at all after the fermentation process has a higher viscosity and textural feel.

'''Bitterness'''

Too much bitterness in a saké is generally frowned upon by consumers. However a little bitterness can help increase the taste complexity of a saké when it is well balanced with the level of sweetness.

'''Sweetness/Dryness (Ama-kuchi 甘口/ Kara-kuchi 辛口)'''

Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.

SMV
---- -10 ----- -7 ---- -4 ---- -1 --- (0) --- +1 ---- +4 ---- + 7 ---- +10 ----
Sweeter ( Off dry ) Drier

'''Umami'''

It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-saké.

'''Finish'''

Once you have done smelling, swirling the saké in your mouth and finally swallowing the saké, the length of time the pleasant aromas and flavours stay and linger in your mouth is called the finish. Usually a longer finish is prefered but there are many wonderful sakés that are brewed to have a deliciously crisp and short finish called tanrei karakuchi 淡麗辛口 , an expression synonymous with brewers from the Echigo Guild in Niigata Prefecture.

Tasting

2020-08-11T13:57:59Z

MasterDannyLeong: /* APPEARANCE - Colour */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a saké:

== APPEARANCE - Colour ==
'''''Clear water-like or colourless''''' - The majority of the saké in the market goes through the process of charcoal fining to remove the colour. This is why most saké are light in colour and almost water-like.

'''''Lemon green in colour''''' - Saké that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

'''''Light Gold /Straw (pale yellow) colour''''' - Sakés that have gone through some light aging process. This is caused by the reaction between ingredients in saké such as amino acids, sugar and oxygen.
- Sakés that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

'''''Amber/Brown/Gold'''''
- Saké that has seen a longer ageing process like koshu 古酒 or jukusei-koshu 熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively younger aged saké that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may, but not necessarily indicate a fault in the saké. Normally the smell of the saké will give a better indication of whether a saké is faulty, perhaps due to bad storage conditions or contamination.

== AROMAS/FRAGRANCE (Subdued - Medium - Strong) ==
Historically saké was made as an alcoholic beverage of taste rather than for its fragrance or kaori 香り. Due to the advent of the modern rice polishing machines, improvement in brewing technology and the discovery and usage of “aromatic” yeasts, sakés started to have more pronounced fruity and floral aromas.

The list below is not exhaustive and consumers are encouraged to discover aromatic terms that resonate with them personally, for example a memory of a smell from childhood or sensivity towards other delicate aromas.

''Aged
− black tea, caramel, cinnamon, cloves, honey, incense, meat broth, mushrooms, nuts (e.g. almond, walnut), soy sauce, tobacco, woody, etc

''Caramel
− bubblegum, cotton candy, honey, marshmallow, molasses, syrup etc.

''Cereal/Grains
− rice or steamed rice, rice bran, malt, oats, etc

− chestnut, although not a grain I have included it here as it tends to be associated with the sakés in this category.

''Dairy
− butter, cheese, milk, sour cream, yoghurt etc.

''Fruity
− apple, apricot, banana, citrus (e.g. lemon, orange, yuzu), lychee, melon (honey dew, rock melon, etc), nectarine, pear, tropical fruits (e.g. pineapple, jackfruit), strawberry, white peach,.

''Floral/ Grass
− green bamboo, cherry blossom, cut grass, lily, honey suckle, osmanthus, rose, violet, white flowers, etc.

''Herbs
− basil, celery, fenugreek, lemon grass, mint etc.

''Nuts
− almond, chestnut, hazelnut, walnut, etc

''Spices
− cinnamon, cloves, pepper (both black or white), nutmeg etc.

''Faulty
− barnyard, burnt hair, damp, moldy, musky, rotten vegetables, sticky plasters, sulfur, vineger, etc.

Sakés that use highly polished rice such as ginjo and daiginjo will tend to have higher intensity of the fruity and floral aroma spectrum while a less polished rice saké such as a honjozo and some junmai will gravitate towards the cereals/grain profile. Traditional brewing processes such as the kimoto and yamahai methods will have more dairy/lactic aromas, complex and savoury umami notes.

== PALATE/TASTE ==

'''Acidity (Sanmi 総酸)'''

Saké contains organic acids such as succinic acid, malic acid, lactic acid, citric acid and acetic acid. Compared to saké, wines has approximately 5 times more total level of acidity and contains high amount of tartaric acid which gives wines it's sour taste. Which explains why withthout this “sourness”, consumers will find that the first taste they encounter when they sip saké is usually sweetness.

'''Body / Mouthfeel'''

There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

Higher polished grade sakés such as daiginjo and ginjo tend to have a lighter body structure due to its slower and cooler fermentation process.

Compared to Junmai-saké, Non-junmai sakés which has a little distilled alcohol added to enhance the aromatics of the saké will also generally have a lighter body feel due to water being added to dilute the total alcohol levels to a more palatable level.

Genshu saké or saké that received no water dilution at all after the fermentation process has a higher viscosity and textural feel.

'''Bitterness'''

Too much bitterness in a saké is generally frowned upon by consumers. However a little bitterness can help increase the taste complexity of a saké when it is well balanced with the level of sweetness.

'''Sweetness/Dryness (Ama-kuchi 甘口/ Kara-kuchi 辛口)'''

Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.

SMV
---- -10 ----- -7 ---- -4 ---- -1 --- (0) --- +1 ---- +4 ---- + 7 ---- +10 ——
Sweeter ( Off dry ) Drier

'''Umami'''

It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-saké.

'''Finish'''

Once you have done smelling, swirling the saké in your mouth and finally swallowing the saké, the length of time the pleasant aromas and flavours stay and linger in your mouth is called the finish. Usually a longer finish is prefered but there are many wonderful sakés that are brewed to have a deliciously crisp and short finish called tanrei karakuchi 淡麗辛口 , an expression synonymous with brewers from the Echigo Guild in Niigata Prefecture.