An aesthetic experience, serving sake
We wanted to talk to you about serving sake. It's an opportunity to pass on a few tips, but also to show you some presentation possibilities, in the hope that they will inspire you.
Koi sake bottled in gold-plated Takata Yaki, accompanied by gold-plated Arita porcelain guinomi.
Japanese sake is commonly associated with ancestral production traditions. This almost archaic image is matched by that of sophistication and design when it comes to the aesthetics of the bottles and their labels, as well as the serving accessories and the way in which the sake is enjoyed. These are all elements that are carefully considered, as brewers attach great importance not only to the appearance of their products, but also to the quality of the experience they provide once on the table.
Discovering sake is a unique aesthetic and sensory experience.
From the taster's point of view, while it's true that sake is first and foremost appreciated for its refined taste, it must be said that its presentation and the ceremonial that accompanies its service contribute greatly to its overall appeal. A unique aesthetic and sensory experience awaits those who know how to enhance it.
A simple wine glass
A white wine glass is perfectly suited to all types of sake, from the simplest Futsuushu to the finest Daïginjo, whether chilled or at room temperature. A serving volume of around 8 cl is perfect for keeping sake cool.
Vinum Daïginjo by Riedel and Usuhari Daïginjo by Shotoku Glass
Some companies have developed a range of glasses specifically for sake tasting. In Japan, of course, with Shotoku Glass and its Usuhari Daïginjo, but also in Europe with the famous Austrian firm Riedel and its Vinum Daïginjo. Sparkling sakes are best enjoyed chilled, and everyone will have their own preference: flute, cup or wine glass. Some nigori sparkling sakes need to be homogenized before serving.
Izakaya-style, with masu and reishu glass
In the Izakaya-style service, a reishu glass is placed in a hinoki wood masu. Sake is poured generously until the liquid overflows and floods the masu. It's the host's way of showing his big heart !
Sake served in a Reishu glass and masu sake Serve informally in a masu and be overflowingly generous.
Ochoko, Guinomi, sakazuki and tokuri for fresh and hot sake
These traditional accessories go particularly well with sakes in the Junmaï, Honjozo and Futsuushu categories. They can also be used for Ginjo and Daïginjo when tasting refined dishes such as sushi or sashimi. The sensations will then be different from those experienced when using a wine glass. It's worth trying them out.
Arita porcelain guinomi for serving at any temperature.
In Japanese homes or izakayas, it's not uncommon to present guests with a collection of choko and sakazuki in different shapes and colors, with everyone choosing their favorite. It's a fun way to get the evening off to a good start, and the added bonus of having to serve more often is that, thanks to their small size, these containers are emptied more quickly !
Hot sake with tokuri and choko
These accessories are indispensable when it comes to drinking hot sake. The tokuri (carafe) is filled with sake and placed in a water bath (or microwave) to reach the desired temperature. Serving hot sake is a pleasant winter tradition, and an unforgettable experience for your guests.
We hope these tips will inspire you this holiday season, without forgetting the most important thing of all : to be surrounded by the people you love, over a fine bottle of wine !
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