Here in the U.S., sake is usually served warm--what the Japanese call atsukan. In Japan, sake is served warm for two reasons: to warm up in winter, and to make inferior quality sake more palatable.

Most Japanese prefer their sake hiyashi--slightly chilled, but never too cold. The ideal temperature also depends on the type of sake. As a rule, premium sakes should be served at or below room temperature, as their delicate essences and subtle flavors can be destroyed by heat.

But warm or chilled, it really is just a matter of personal taste.

Sake is usually served in traditional Japanese cups, like sakazuki (a flat saucer-like cup), ochoko (a small cylindrical-shaped cup), and masu (a wooden box-like cup). But wine glasses are perfectly fine too.

Whatever you drink your sake from, don’t knock it back like a shot. Sake is meant to be sipped--and enjoyed.

A delicate alcohol beverage that’s extremely sensitive to light and temperature, sake should be stored like wine--in a cool place away from direct sunlight. It also has a short shelf life. Once opened, a bottle of sake will keep in the refrigerator at best for a few days--a good excuse for polishing off that entire bottle.

With so many kinds of sake, how do you know what to buy and how to choose? Many Japanese restaurants will allow you to sample several kinds, so that might be the best and most economical way to go.

Sake can be substituted for most clear alcohols such as vodka, white rum and even tequila. It also goes well with fruit juices and many liqueurs. Try the sake concoctions below for starters, then let your imagination be your guide.
Kampai!


Sake Margarita

1 oz. sake
3 oz. margarita mix
1 cup crushed ice

Place sake, margarita mix and crushed ice in a blender. Blend on high for about 30 seconds, or until mixture has a slushy consistency.


Sake Martini

2 oz gin or vodka
1 ½ tsp sake
1 cocktail olive

In a mixing glass half-filled with ice cubes, combine the gin or vodka and sake. Stir well, then strain into a cocktail glass. Garnish with the olive.