I’d like to continue the
same topic “about Japanese Sake” a little more. I’m showing some typical Sake
drinking wares in the photo below. As you can see various materials are used
for the wares. The reason is not only for different occasions but also for
drinking temperatures. Since old times Japanese have enjoyed Sake with varied
temperatures.
Nowadays most restaurants and bars are ready to serve only two or
three kinds of temperatures of Sake, such as “Atsu-kan(hot)”, “Reishu(cold)”
and sometimes “Nuru-kan(warm)”. However, traditionally there had been much more
variety for the temperatures to drink Sake.
Apparently with different temperature the taste and the flavor of the same Sake would be slightly changed, thus people of old times named each temperature condition at almost every 5℃ and enjoyed those.
According to the information from Sake breweries, each condition has some feature like below.
Apparently with different temperature the taste and the flavor of the same Sake would be slightly changed, thus people of old times named each temperature condition at almost every 5℃ and enjoyed those.
According to the information from Sake breweries, each condition has some feature like below.
・Higher than 55℃( 131 ) : Tobikiri-Kan (Extra-Hot) The flavor becomes stronger, the taste becomes
dry.
・Around 50℃( 122F ) : Atsu-Kan(Hot) The
flavor becomes sharp.
・Around 45℃( 113F ) : Jou-Kan(Good Heat) The flavor and taste becomes crisp.
・Around 40℃( 104F ): Nuru-Kan(Warm) The flavor blooms.
・Around 35℃( 95F ) : Hitohada-Kan(Body Heat) Can enjoy good rice flavor, the
taste becomes light.
・Around 30℃( 86F ) : Hinata-Kan(Sunshine Temp) The taste becomes smooth and the
flavor becomes prominent.
・Around 20℃( 68F ) : Sitsuon(Room Temp) The flavor becomes mild and the taste
becomes soft.
・Around 15℃( 59F ) : Suzu-Hie(Cool) The flavor becomes colorful and the taste
becomes thick.
・Around 10℃( 50F ) : Hana-Bie(Flowery Cold) The flavor gets settlement and the
taste becomes delicate.
・Around 5℃( 41F ): Yuki-Bie(Snowy
Cold) The taste becomes dry and crisp, the flavor becomes light.
It is sad but there wouldn't be any restaurants or bars which can take those delicate orders even in Japan, so If you are interested in those please try at home!
It is sad but there wouldn't be any restaurants or bars which can take those delicate orders even in Japan, so If you are interested in those please try at home!
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