In this article, we'll provide an in-depth exploration of hot sake's appeal to help you better understand and appreciate this wonderful tradition.
Sake Temperature Classifications Have Different Names
Since sake's flavor can change dramatically with just a 5°C difference, specific names have been given to different temperature ranges, typically in 5-degree increments. Here are some examples:
- 30-35℃ (86-95°F): Hinata-kan (日向燗)
- 35-40℃ (95-104°F): Hitohada-kan (人肌燗)
- 40-45℃ (104-113°F): Nuru-kan (ぬる燗)
- 45-50℃ (113-122°F): Jō-kan (上燗)
- 50-55℃ (122-131°F): Atsu-kan (熱燗)
- 55-60℃ (131-140°F): Tobikiri-kan (とびきり燗)
Hot Sake Characteristics: Bringing Out Sweetness and Umami
When sake is warmed, its sweetness and umami flavors become more pronounced.This makes it an extremely popular drinking method among those who want to fully appreciate the natural flavors of the ingredients.You might worry that warming sake causes the alcohol to evaporate, but since alcohol's boiling point is around 78°C (172°F), heating sake to 50-55°C (122-131°F) won't reduce the alcohol content, so you can enjoy it with confidence.
Key Points for Selecting Sake for Hot Serving
Choosing Based on Temperature
For higher temperatures like atsu-kan, jō-kan, and tobikiri-kan (45°C/113°F and above), junmai sake with lower rice polishing ratios works exceptionally well. When heated to 45°C or higher, sake's aroma and flavor are maximized, making it easier to appreciate the rice's umami.
Furthermore, tobikiri-kan at 55°C (131°F) and above allows you to enjoy junmai sake's rice aroma along with clean, crisp flavors and a sharp finish.
For temperatures below 45°C (113°F) like hinata-kan, hitohada-kan, and nuru-kan, both junmai sake and honjozo sake are recommended.
Lower-temperature warm sake is characterized by smooth and gentle mouthfeel, and warming to body temperature allows you to fully appreciate the rice's rich aroma.
Choosing Based on Flavor Profile
For those who want to enjoy rice's sweetness, umami, and rich aroma, sweet sake is recommended.
Junmai ginjo and junmai daiginjo sake can sometimes lose their sweetness and develop off-flavors when heated, so junmai sake with higher rice polishing ratios (less polished) is more suitable.
On the other hand, for those who want to savor clean flavors and crispness, dry sake is recommended.
Dry hot sake creates a refreshing sensation in the mouth and pairs excellently with light dishes, so please give it a try.
How to Make Hot Sake
Here we'll introduce two methods:
- Microwave heating method
- Water bath heating method
Microwave Method
This is the most convenient method and is practiced by many people.
For making atsu-kan (50-55°C/122-131°F) in the microwave, the guideline is approximately 60 seconds at 500W for 1 gō (180ml).
After removing from the microwave, gently stir with a spoon or stirrer to eliminate temperature differences between the top and bottom, ensuring uniform temperature throughout.
Water Bath Method
While the water bath method takes a bit more effort, it allows heat to transfer evenly to the sake, making it the best way to enjoy delicious hot sake.
- First, pour sake into a tokkuri (sake flask) until about 80% full
- Add water to a pot, adjusting the level so it reaches about 80% up the tokkuri
- Heat the pot and bring to a boil
- Once boiling, turn off the heat and place the tokkuri in for about 3 minutes
→ The key point is to always turn off the heat before placing the tokkuri in the water, as leaving the heat on could cause the temperature to rise too rapidly.
15 Recommended Sake for Hot Serving
Here are some sake recommendations for atsu-kan, jō-kan, nuru-kan and other warm serving styles. Please use these as reference for your sake selection.
SHICHIDA Junmai Yamadanishiki 75%
Shichida brand's signature 75% polished junmai sake. Heating to 50°C enhances Yamada Nishiki's umami and sweetness.
- Saga Prefecture
- Rice polishing ratio: 75%
- Recommended at around 50°C (122°F)
▶︎Check out "SHICHIDA Junmai Yamadanishiki 75%”
HAKURAKUSEI Special Junmai
Known as the "ultimate food sake." Delicate umami spreads beautifully when heated to 50°C.
- Miyagi Prefecture
- Rice polishing ratio: 60%
- Recommended at around 50°C (122°F)
MII NO KOTOBUKI Junmai Ginjo +14 Extra Dry
Famous for its "Slam Dunk"-style label. With 14% alcohol content, it's easy drinking.
- Fukuoka Prefecture
- Rice polishing ratio: 60%
- Recommended at around 50°C (122°F)
Check out "MII NO KOTOBUKI Junmai Ginjo +14 Extra Dry"
ROKUJU YOSHU Junmai
Award-winning junmai sake. Winner of first place at Fukuoka Regional Taxation Bureau Sake Competition and two consecutive gold medals at US National Sake Appraisal.
- Nagasaki Prefecture
- Rice polishing ratio: 65%
- Recommended at around 50°C (122°F)
SHICHIHONYARI Junmai (Tamasakae)
Excellent food sake that truly shines when paired with land-based ingredients.
- Shiga Prefecture
- Rice polishing ratio: 60%
- Recommended at around 50°C (122°F)
ATAGO NO MATSU Special Junmai
Winner of first place in Junmai division at "SAKE COMPETITION 2016" - the ultimate food sake.
- Miyagi Prefecture
- Rice polishing ratio: 60%
- Recommended at around 50°C (122°F)
KAMOKINSHU Special Junmai 13
Different expressions from one bottle - fresh when chilled, cocoa-like volume when warmed.
- Hiroshima Prefecture
- Rice polishing ratio: [Koji rice] 50% [Kake rice] 60%
- Recommended at around 40°C (104°F)
AKITORA Junmai (Yamadanishiki 80%)
Rich umami that handles oils and flavors of dishes. Platinum Award winner at "KURA MASTER 2017."
- Kochi Prefecture
- Rice polishing ratio: 80%
- Recommended at around 45°C (113°F)
ASAMAYAMA Junmai Extra Dry
Uses Nagano's "Hitogokochi" sake rice to maximize rice umami and sharpness.
- Gunma Prefecture
- Rice polishing ratio: 60%
- Recommended at around 45°C (113°F)
HAKUIN MASAMUNE Kimoto Junmai
Rare food sake with low acidity and good sharpness. Perfect for endless drinking with soup dishes.
- Shizuoka Prefecture
- Rice polishing ratio: 65%
- Recommended at around 45°C (113°F)
BO Junmai Dry
Uses 100% "Tochigi no Hoshi" rice with low polishing for substantial umami. <2016 National Kan-sake Contest Gold Award Winner>
- Tochigi Prefecture
- Rice polishing ratio: 65%
- Recommended at around 45°C (113°F)
MUTSU HASSEN ISARIBI Tokubetsu Junmai
2021 US National Sake Appraisal Gold Award Winner! Clean and crisp all-around versatile type.
- Aomori Prefecture
- Rice polishing ratio: Koji rice 55%, Kake rice 60%
- Recommended at around 45-50°C (113-122°F)
ISHIZUCHI Junmai Ginjo Yamadanishiki 50
Premium Hyogo Yamada Nishiki polished to 50%, low-temperature fermented. Umami gently envelops your body.
- Ehime Prefecture
- Rice polishing ratio: 50%
- Recommended at around 45°C (113°F)
TAKESUZUME Kimoto Junmai (Yamadanishiki)
Additive-free kimoto brewing. Enjoy at 55°C hot to extra hot temperatures.
- Gifu Prefecture
- Rice polishing ratio: 70%
- Recommended at around 55°C (131°F)
GUNMA IZUMI Yamahai Junmai Ginjo Usumidori
Limited edition using traditional yamahai methods with local "Wakamizu" rice and special "Gunma No. 2" yeast.
- Gunma Prefecture
- Rice polishing ratio: 50%
- Recommended at around 65-70°C (149-158°F)
HOKKO MASAMUNE Special Junmai (Kinmonnishiki)
Uses 100% "Kinmon Nishiki," phantom sake rice grown only in Nagano Prefecture.
- Nagano Prefecture
- Rice polishing ratio: 59%
- Recommended at around 55°C (131°F)
Summary
Hot sake is the most accessible and enjoyable way to discover new charms in sake.
Even with the same brand, a completely new world of flavors opens up that's entirely different from drinking it chilled.
Please use this article as reference and give it a try.
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