The only saké I’ve had has been warm and I’ve always enjoyed it, but after seeing saké recommended as a “bring home” gift from Japan, I decided I needed to try drinking saké at home w/my Asian cooking as I’ve only had saké when at a restaurant.

I picked up a bottle of Momakawa saké for about $12US near my house. We’ll see and report back on my experience.

I found an online tutorial on saké some quotes and the link are below.

http://www.sakeone.com/education/index.htm

Willie,

Try it cold. Sake cold is a far better call in my opinion. Warm Sake always seems to scream out for a sip of cold beer as a chaser and that defeats much of why I chose the Sake as my beverage that evening.

The way to serve it is in a cylindrical glass about the size of the typical juice glass. Put this in a fresh wooden box (or in a saucer if that is all that is available) and overpour the glass such that it overflows. Take a sip to make space and then pour the balance ( the bit on the dish) into the glass and carry on.

Sake is not drunk in small quantities usually (most bottles are 1.8 liters) and I am surprised by the comment in the cited article about premium sake being hangover free. As a long term consumer of the stuff, I assure you the exact opposite is true. It is widely regarded in Japan as the drink which you know will "Nokoru" or "stay with you for a while. The "buzz" seems to persist into the next day for some reason.

A couple of favorite Sakes of mine are Hakkaisan and Otokoyama. Both are limited release and can be pricey, but can be found for for reasonabale prices also. Another great thing to try is Jizake, which is to sake as Microbrewery beer is to major brands. Often a cloudier sake drunk fresher and generally available only at the source. If Niigata is on you itinerary, (but Tokyo works equally as well ) it is a must try for the Sake fan.

Have fun with the sake you bought and I look forward to a report back. No resason in the world great sake cannot be produced in the US and this would be a great find.

Mike

[This message has been edited by mjm (edited 08-13-2003).]

Mike,

Is this a ritual somewhere? What is defined as a "fresh" wooden box or as a kind Japanese guide who befriended us at a shrine would say, "ooden box"?

Willie

If you ever have the chance to dine at Morimoto in Philadelphia, the chef/owner commissioned his own "brand" of sake's in varying levels of quality.

Generally, the rice used to make better sake is polished multiple times, resulting in a drink that is smoother and less harsh on the throat.

I did a flight of them, and the difference is marked. Sake is also a bargain, with all but the pinnacle types selling for less than $12 a glass (and this is an ulrapremium product).

Willie,

Sorry for the delay in responding, I will pay better attention now :-)

Ritual no. More of a way to offer a generous pour and have the guest be able to enjoy every single drop. I am betting, purely a guess though, that this goes to a sense of hospitality rather than anything else. As such any dish would do, but the wooden ones (link 1 and link 2) are standard Japanese fare for tasting Sake at celebrations when a cask is cracked open with a mallet by the guest of honor.

Enjoy and please send me an e-mail in October and I shall bring you a few of the "masu" in November as they are very cheap here.

Mike

[This message has been edited by mjm (edited 09-01-2003).]

MJM,

I don't suppose you can bring an extra one?

Dan

Can and will do. Think I will pack a few in the bag for you guys.

Mike

That's interesting, I've always been served the sake directly into the box (which sits on the saucer). You then drink the sake out of the box. I was told that the reason you pour it until it overflows is to show your guest how generous you are.