日本酒を語る

Talk about sake

2020.02.07

Term system

Vessels for Cold Sake

Sake should be chilled when it tastes good after chilled. A cold sake server has a feature of keeping sake cold even after the sake is taken out from the refrigerator. There is an abundant line-up, ranging from Japanese ones including tokkuris and teapots, Western ones including decanters and glasses, to the ones that are designed to prevent water drops. Some has a pocket for ice, which is perfect for keeping sake cold without diluting it. The vessels are made of a wide range of materials. The No.1 is glass which sharpens the taste of cold sake, represented by Usuhari glassware with less than 1mm thick, Edo Kiriko glassware and wine glasses. Metal such as tin can also be used because it features a high thermal conductivity and keeps things cold for long. It is recommended to try various types of them. A small server is best to enjoy chilled sake for long. The server should be filled until it is half or 80% full. The standard amount is 1-go (180ml) or less, except for an ice-pocket type. It is recommended to pour chilled sake again after you finish drinking it. As for sake bowls and glasses, wide-mouthed ones are suitable because they allow the aroma of sake to spread quickly.