Sake Presentation

I have long admired the ingenuity of oriental civilizations, particularly regarding the many things they manage to make out of rice. So, it naturally followed that once I began sampling alcohols, Japanese rice wine would soon join my repertoir.

Having experimented with some inexpensive Gekkeikan Sake from the local grocer, I have the following to report:

1. Temperature: Best when taken warm (my guess is roughly 110 F). This brings out a lot of the grain flavor and gives it an overall smooth taste. I don't know how the Japanese do it, but I found that using the bottle as a double boiler in a pot of water until condensation began to form on the inside of the bottle was a good means of warming the Sake, but this requires that some of the bottle be emptied first (and be sure the stopper/lid is removed).

Taken cold, it was ok but not good. At room temperature it was little better than drinking nail polish remover.

2. Ware: Atmosphere seems to be very important for this drink. Wine goblets are inappropriate, as are most western looking glasses. China or other "small white cups" (I used a white tea cup with an oriental blue willow pattern) are good for setting a refined mood that is different from normal drinking settings.

3. Content: Just as a side note, the alcohol content of most Sakes is about a fifth higher than most wines. If you are consciencious about how much you imbibe and are used to other low-proof drinks, the difference is noticable.