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Cold & Warm Sake
Cold & Warm Sake
Tasting warm or cold sake is just like having a taste journey, and here are some travel tips!
 
Savouring Cold & Warm Sake
Temperature: Hitohata-kan(35℃)/ Nuru-Kan40℃
 
Warming enhances the sake's sweetness, which balances well with its outstanding acidity. It also makes its mouthfeel softer and rounder.
 
Nanbubijin Junmai Koshu 500mL 
Temperature: Jo-kan(45℃)/ Atsu-Kan(50℃)/ Tobikiri-kan(55℃)
 
With a unique complex rice character, earthiness and a powerful finish, the texture of this sake becomes silky with warming. The aftertaste gets longer too.
 
Chikurin Fukamari Junmai 720mL 
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Temperature: Jo-kan (20℃ - 25℃)
 
Room temperature helps to express the elegant rice umami and complexity of a traditional yamahai sake. The change of flavour is more obvious when it is first lightly chilled and then allowed to warm back up to room temperature again.
 
Kubota Hekiju Junmai Daiginjo 720mL 
Temperature: Hanahie (10℃)/ Suzuhie (15℃)
 
At this temperature range the sake's transparent, vivid, pear-like textures are more appealing. Drinking it from a wine glass will further bring out its pleasant fruitiness.
 
Okunomatsu 300th Anniversary Junmai Daiginjo 720mL 
Food Pairings for Chilled and Warm Sake 
Shichida Junmai 720mL 
 
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Warm Sake 
 
The rice umami flavours of this sake get rich when it's warmed. Pairing it with saba marinated in rice vinegar and kelp stock enhances those flavours further.
 
Sabaya Mackerel Sushi Roll 
 
Chilled Sake 
 
The powerful body and mineral notes bring out the freshness of oysters.
 
Japan Saga Karatsu Oyster 
Daina Junmai Ginjo 720mL 
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Warm Sake 
 
An outstanding aroma of steamed rice is expressed when this sake is warmed. The body and flavour get richer, making it pair well with cold soba.
 
Ogana Yamagata Yam Buckwheat Noodle 450g 
 
Chilled Sake 
 
The sharp mouthfeel and crisp aftertaste of chilled sake match with the oilness of wagyu beef and refreshes the palate.
 
Japanese Yamagata Chilled A5 Wagyu Beef-Yakiniku