Sake is Junmai, Hot Sake is much better
It’s a word of Hiroshi Uehara 上原浩, who is the deceased contributed to the Sake industry for long time.
One of the most excellent points of sake, other alcohol doesn’t have, is that we can drink sake with various temperature.
Especially, sake is very rare alcohol we can enjoy with warm or hot. Most the people can’t accept warm beer. I believe beer always has to be icy cold.
Some of you may have some bad experience of hot sake.
It happened not only outside of Japan but also in Japan. It’s even cruel, but some of the restaurants with less knowledge about sake select wrong sake and boil it.
Those corrupted hot Sake tend to have a too powerful aroma of alcohol and no complex taste; it’s just super dry. It’s unfortunate those bad hot sake made their first experience ruin.
It’s true that the real hot sake tastes richer, smoother and even better for your health. You may feel it’s challenging to make hot sake in your house, but I will show you hot Sake is not only available in the restaurant.
I will tell you how to select sake good for the hot Sake and the easy way to make delicious hot sake.
TIPS of HOT SAKE
How to select Sake good for hot Sake
1. Junmai is mostly OK, Kimoto, Yamahai is even better
2. No Aromatic Junmaidaiginjo, Daiginjo
3. No Dry Honjozo
Generally, rich and complex Sake is suitable for hot Sake. So, the first choice is Junmai type which has lower polish rate like 60-70%. Junmaiginjo and Junmaidaiginjo tend to have glamorous aroma with high probability so that it’s better to avoid them, because the heat volatilize its delicate aroma too.
Honjozo type is generally cleaner and drier than Junmai type, so it’s unlikely suitable for Hot Sake. Taste tends to be too dry and strong.
Of course, it’s right there are great Junmaiginjo or Daiginjo for hot sake.
Kimoto and Yamahai is the traditional method not using the artificial lactic acid to add for maintaining the condition of tanks acidity.
Instead of using the artificial one, the wild lactic acid will be captured by taking much longer time. Due to this method, the taste of Sake becomes much complex and more abundant. Also, the Sake produced with this methods tend to contain more lactic acid.
Please imagine the hot mild. The fresh milk turns into very mild and creamy drinks. Kimoto and Yamahai Sake will change your view of hot Sake.
How to make delicious hot Sake
1. Pour sake in the cup
You can pour as much quantity you like to drink, but it’s better to be around 180ml. It’s quick to get hot in case of making hot Sake with less volume.
*Vessel can be any kinds like ceramic cup or sake bottle, except for glass.
2. Wrapping the cup
The aroma is easy to be volatilized, so that wrap can keep the aroma.
3. Prepare pot and pour water
Pour water until cup soaks up to half.
4. Take the cup out, heat water until it boils
5. Turn the stove off, soak the cup
6. Volatilized sake aroma push the warp up, take it out from the hot water
It takes around 2-3 mins.
7. Touch the bottom of cup
If you think it’s a little hot, that’s the best temperature.
8. Enjoy with ceramic cup
Thick ceramic cup is suitable for drinking mild hot sake. Tin cup is also good for keeping the temperature.
$10 off for the following 4 Sake great for hot Sake
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