Sake Temperature Tasting – Warm Sake versus Chilled Sake
For our class project, I’d like you to try the same Sake at different temperatures. It can be fun to experiment with different temperatures to see what temperature you like your Sake.
As we remember from the course, by heating Sake you are able to enhance the complex flavors in Japanese Sake. These flavors can spread across the palate and give a deep, full-bodied flavor when swallowed. But the highest quality Sakes are often served chilled.
So which is best? Whichever one you prefer of course!
Experiment with different temperatures and enjoy the different flavors and aromas!
For this project, select a type of Sake that is versatile to be served: cold, chilled, room temperature, warm or hot.
Some Sake styles with the ability to be served at different temperatures include: Honjozu, Futsu shu, Junmai, Kimoto, Yamahai.
Refer to the Sake Temperature Guide attached and coursework to remind how to warm Sake safely.
Select a Honjozu or Futsu shu Sake for example. Obtain 3 bottles of the same exact brand, type, & year of Sake.
- Store one bottle in the refrigerator to chill the Sake.
- Warm another bottle of Sake using the stove top or microwave method as mentioned in the course. (Reminder, to follow warming instructions carefully to be safe).
- Leave the third bottle of Sake at room temperature.
Now, conduct your tasting event! Why not invite some friends over and taste the variations that the different temperatures bring together!
After warming the Sake, place it side by side to the room temperature Sake and the Sake that has been chilled in the refrigerator.
Get tasting and get writing. What’s different between them? What’s the same? Deeply inhale all three and make some notes on the aromas detected. Then move on to taking small sips and enjoying each one at a time.
You should be able to remember some of the terms for the different temperatures. Hinatakan, Jokan, Tobikirikan, for instance.
Taste away at your different temperatures. You should be able to detect crispness, dry flavors and sharp aromas at one temperature and perhaps more subtle flavors and aromas at another temperature.
To complete this project: Let me know which brand and type of Sake you selected. What temperature you tasted each Sake at and what flavors & aromas you picked up from each Sake. What were some similarities and differences between them all?
I look forward to your responses. Who would’ve thought that each Sake could be so different from each other, even though it’s the same Sake. And who would thought your homework would be to go and drink! Happy Tasting!
