Serving and Drinking Vessels Lexicon
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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.