SSSIA

Warming Terms and Temperatures

Around 41F: Chilly from the snow (chilly in snow weather) 　　

Around 50F: Chilly spring weather, refrigerate for approximately an hour.

Around 59F: Cool and refreshing

Around 68F: Room temperature 

Around 86F: Sunny Ambient Warm

Around 95F: Lukewarm

Around 104F: Low Warm

Around 113F: High Warm

Around 122F: Hot

131F or higher: Very Hot　


Chilled sake generates a refreshing flavor, while the aroma of sake is enhanced in heated sake. 

The palate detects the flavor, while the root savors the lingering aftertaste. 

The choice of sake cup can also influence the flavor. 

Sake is typically served in a choco sake cup, masu (wooden, square-shaped box), kikichoko (ceramic cup with a snake-eye pattern on the interior), guinomi (ceramic), Kiriko glass, and wine or flute glasses.   

  

Why sake may not pair well with some foods 


Sake may not pair well with some foods if the pairing produces an unpleasant odor, or if the aroma or flavor is too strong. 

Sake is also used as a condiment to prepare various dishes such as sake hot pots and sake steamed dishes, while sake lees is used as a marinade for fish, to pickle vegetables (Narazuke), etc. Various regional dishes throughout Japan use sake. 



日本酒の楽しみかた


温度変化

 5度：雪冷え　　

10度：花冷え　冷蔵庫で１時間くらい

15度：涼冷え（すずびえ）

20度：常温

30度：日向燗

35度：人肌燗

40度：ぬるかん

45度：上燗

50度：熱燗

55度：飛切燗　


冷やすと爽やかな味になり、温めると香りが広がる。

味は舌で感じるが、舌の根本では余韻を楽しむ。

器によっても味が変わるす。

猪口、枡、蛇の目の利き酒、ぐい呑、切子、ワイングラス、フルートグラス。


相性が悪い理由

酒と料理が組み合わさることで、不快な香りが生じた場合。

どちらかの香りや味が強すぎた場合。


日本酒を調味料として使うこともあるが、日本酒鍋や酒蒸し、魚の粕漬け、奈良漬などいろいろ使われ、日本全国に日本酒を使った郷土料理もある。