Now do this with sake. The clear stuff.
I often get asked “how do you taste sake?” Quite simply, you should taste sake like you taste wine, which is why I posted the video above. The colour can tell you things (age, filtering methods, style) and if there is any sediment, it might be a tad old or had some solids come back out. Getting your nose in there will tell you if it’s an aromatic style or earthier style and then tasting it while getting air in your mouth will open it up for you. As for whether or not the tiny traditional cups or wine glasses are better for sake, I think that’s a topic for another day…
However, compared to wine, sake is very insensitive to air. It’s actually the temperature that affects it the most. So whether you’re serving it or storing it, make sure that it’s done so at the right temperature. Too cold and it’ll be in shock, too warm and the acidity will be gone. Store it too warm and the aging will speed up, too cold and it’ll never mature. Unfortunately, there’s no strict rule to serving or storing sake – you have to know the sake and it’s style to know its potential.
If there’s one rule to serving sake in my opinion, it’s to not serve it too cold. Everyone’s had a glass of white wine chilled so much that glass was frosty and you couldn’t smell anything.
Maybe that was a good thing (especially if the wine isn’t that great!) or maybe it was hot and humid and all you wanted was a refreshing, simple glass of wine. But if you want to taste sake or wine, I mean, really taste it, it shouldn’t be too cold.
Go and slurp that sake! You have my permission. But don’t blame me for the stares in the restaurant.