Sake temperature


Sake is not supposed to be served only at 98.4 degrees Fahrenheit. Only lower-grade, usually American-brewed sake is served hot to mask the imperfections. Fine sake is usually served ice cold, to preserve the delicious flavour and aroma. In winter good sake could be served hot, to warm up the drinker.

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Thanks for the information. I have often questioned if this was true ...or just made up for the movie. Very interesting.

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I prefer my sake boiling hot, regardless of the quality.

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[deleted]

[deleted]

Bond is an expert on sherries, brandies, and various other wines and champagnes, but sake is a beer.

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Desperately searching for the song "Rayleen" by BB Chung King & the Buddaheads

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Sake is a rice wine.

And traditionally always served warm.

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Sake derives its alcohol from the conversion of sugar to starch, therefore it's a beer. If it were a wine, the sugar would convert directly to alcohol during fermentation.

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Desperately searching for the song "Rayleen" by BB Chung King & the Buddaheads

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Don't go technical on me. It's regarded as a rice wine. Certainly the Japanese don't consider it a beer.

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It's called 'wine', it tastes like wine.. I'll say it's wine.

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[deleted]

Hot sake >> cold sake

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[deleted]

Cheaper sakes can be served warm if so liked but the expensive ones should be served cold.

Just like wine, in fact: regular house wine is fine from the bottle and served in generic wine glasses, but if you're going to the trouble of serving a decent wine, then get the temperature right, decant it (if required) and use the right shaped wine glasses to drink it from.

George Clooney fansite, news & gossip updated daily: http://www.clooneysopenhouse.com/

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[deleted]

he's so 'european'!


A day without sunshine is like, you know, night.

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Whenever I have had sake served to me piping hot, I had to let it cool to a little above room temperature, and then it was quite pleasant.

But if I try to drink it while it is hot, I just get an overwhelming bouquet and flavor profile strongly reminiscent of used gym socks.

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http://www.japanesefoodreport.com/2010/02/the-right-temperature-to-serve.html

I found the above article most interesting and illuminating.
For the record, I prefer it at just about body temperature.

To each his own.
Cheers!!

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Oh, Nice!

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