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Many high quality sakés are now being brewed by SAA members in the United States. Saké whether served warm or chilled, is gaining in popularity in the US for two reasons:
1) saké, with no sulfites, and made only from rice and water, is a pure and healthy alternative to wine and,
2) saké enhances the flavors of fresh seafood, lightly prepared meat dishes and vegetarian cuisine. Saké, a delicate, subtle and health drink is finally being "discovered" in the US!
Brewing technology, like in every other industry, has benefited tremendously from the high tech revolution. This revolution has enable saké brewers to produce such delicate sakés that they are actually damaged if heated. Chilled saké, which has much more aroma and flavor than warm saké, is rapidly gaining converts in the saké world, both in Japan and the US. Of course, on a chilly day, a tokkuri of warm saké is also mighty fine, but please remember to warm only to 98-104 degrees. Please never destroy your saké by serving it hot.
Some recommendations for serving saké:
On the Rocks:
Genshu Saké: or undiluted saké at full fermented alcohol content of 18-20% is wonderful enjoyed on the rocks.
Nigori Saké: roughly filtered saké, sweet and creamy. Always shaké before serving. Enjoy on the rocks.
Nigori Genshu Saké: undiluted, roughly filtered saké. Creamy and very sweet. Enjoy on the rocks:
Infused Sakés: saké developed by saké breweries in the US, have natural flavors added to the saké, such as Black Raspberry and Asian Pear. Enjoy on the rocks.
Chilled: (57 degrees)
Daiginjo Saké: ultra premium saké with the rice kernel milled to under 50%.
Ginjo Saké: super premium saké with the rice kernel milled to under 60%
Tokubetsu Saké: special premium saké with the rice kernel milled to under 65%
Taru Saké: saké aged in the traditional cedar tanks, which imparts a pleasant "woody" fragrance to the saké.
Nama Saké: unpasteurized saké
Warm: (98 degrees)
Any saké, where the rice is not milled below 65%.
2/3 Premium Saké, 1/3 Vodka served with a speared olive.
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1 1/4 oz Premium Saké
3/4 oz Grand Marnier
2 oz frozen limeade
Mix 1 to 1 water to limeade
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Pour 1 1/2 oz. saké over ice in a tall glass. Fill with orage juice.
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Put 2 tsps. frozen lemonade in shaké r. Add 1 oz. Saké and shaké well with ice. Strain into glass and top with 1/2 orange slice and cherry. |
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Pour 1/2 oz. of Saké in a tall glass. Add 1/2 oz. grenadine and ice cubes. Fill with orange juice.And enjoy sunset on the beach. |
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Pour 2 oz. Saké in a tall glass. Add 3 oz. tomato juice, dash of Tabasco sauce, dash of Worcestershire sauce, 1 tbs. lime juice, salt and pepper to taste. Add ice cubes and stir with celery stalk |
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Pour 2 tsps. of frozen lemonade in a shaké r with ice cubes. Add 1/2 tsp. sugar and 2 oz. or Saké. Shaké and pour into tall glass. Fill with club soda |
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In a large bowl, mix 6 oz. of orange juice, 46 oz. of red Hawaiian Punch, 24. oz Saké add ice cubes and thin slices of fruit.
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