SERVING SAKÉ

Saké is served at temperatures ranging from hot to cold, depending on the type of saké (some are better served hot and others cold), the season of the year, the type of food being served and personal preference.

Atsukan or hot saké, is served at a temperature of about 132° F and tends to be more popular during the winter months. Nurukan is lukewarm saké served at about 104° F and kan or warm saké is served at a temperature somewhere between the two. Saké is heated by pouring it into a saké flask (tokkuri), then placing it in a small pot of water over low heat until the desired temperature is achieved. It is important not to overheat saké or bring it to a boil which compromises the aroma and flavor. Saké can also be heated in a microwave or by a saké heating machine which is commonly used in restaurants. Another popular temperature for serving saké is called hito-hada. Hito-hada literally translates as "person's skin" but essentially means "body temperature."

Finally, there is hiyazake which means chilled saké. While it is generally popular during warm weather, it is also the preferred way of serving many premium sakés - some of which are specifically brewed to be served chilled. Since heating saké can alter its delicate flavor, it is generally considered preferable to serve it chilled, at room temperature or hito-hada. Premium sakés are generally served in this way.

There are two types of saké flasks - tokkuri and choushi. Tokkuri is a ceramic flask with a narrow neck designed to retain heat. They come in a variety of shapes and ceramic styles and usually hold about a cup and a half of saké. There is a special type of tokkuri called a dachibin which resembles a small Japanese ceramic teapot outfitted with a bamboo or straw handle. The choushi is a cast-iron saké kettle that resembles a teapot, which in the past was popularly used for ceremonial occasions such as weddings and New Year's rituals. It is not in common use today because it imparts a rather strong, metallic taste to whatever saké has been heated in it.

Saké is traditionally served in a small ceramic cup called ochoko which holds a little less than - cup of liquid. Ochoko do not have handles and look more like little Japanese teacups. Guinomi is like ochoko but slightly larger. Another type of saké cup, called masu is a squat, square cup made of sugi or Japanese cedar. Masu were popular for drinking saké when the saké itself was brewed in wooden (sugi) kegs rather than the metal and glass containers that are used today. This type of saké is called taruzake and its woody flavor is complimented by the wooden masu. The Japanese tradition of drinking taruzake in masu is still enjoyed during many year-opening celebrations.

For formal occasions and ceremonies such as New Year's and weddings, saké is traditionally served with a set of three lacquered saké cups, a serving vessel and tray.

Saké should be refrigerated after opening and consumed as soon as possible before oxidation takes place altering its delicate flavor.