Sake is served with Japanese dishes.
Japanese sake, sometimes referred to as "rice wine," is enjoyed cuisine. This Japanese beverage is neither a true wine, nor is it a beer. The process of producing the beverage takes about six months. Unlike wine it should be consumed soon after it is purchased, though it can be kept from six months to a year if stored properly. You should follow certain customs within the Japanese culture for the proper drinking of sake so you do not insult your Japanese companions.
Instructions
1. Choose the temperature that suits the dish you are serving. Body temperature is considered the ideal temperature for serving sake. Ginjo-shu is generally served cool or chilled to about 50 .
2. Warm sake in a Tokkuri (a small decanter) placed in a pan of hot, not boiling, water. Test the temperature as it warms. Lukewarm sake should be 95 degrees Fahrenheit, warm should be 113 degrees and hot should be 131 degrees.
3. Serve warm sake in Sakazuki cups. Serve chilled sake in wine glasses.
4. Hold the sake bottle with one hand when pouring. Avoid touching the bottle to the cup. Twist the mouth of the bottle when finished pouring to prevent drips.
5. Hold the sake cup in the right hand between the thumb and index finger with the stem between the middle and ring finger. Women should also place the left hand fingers to the bottom of the cup using both hands for drinking.
6. Drink from the sake cup when it is handed to you before placing it on the table.
7. Lift the cup from the table and bring it toward you. Pause, then bring the cup parallel to your chest and then up to drink. Do not drink the sake in one gulp.
8. Pour sake for others when their cup is empty. They in turn will pour for you. Lift your cup to make pouring easier.
9. Leave sake in your cup if you do not want it refilled. An empty cup is always refilled.
10. Store sake in a cool, dark place. Avoid bright light and high temperatures. Consume opened sake quickly.
Tags: should degrees, degrees Fahrenheit, Hold sake, with Japanese