① You'll be served a full glass of Sake inside a small wooden box, called "Masu". First, take a couple of sips so that you can raise the glass. ⑤ It's OK to pour the Sake from the "Masu" into the glass. ⑥ It's also OK to drink it directly from the "Masu" box.
If you really want to enjoy Sake, remember a few manners. Here, I'll introduce a list of "Bad Sake Manners" that will be useful to know. This means checking inside the sake bottle to see if there is any Sake left. This means shaking the sake bottle to see if there's any Sake left. In the case of warming Sake containers, this will cause it to cool. By gathering what's left of the Sake and pouring it into one sake bottle, the temperature and taste of the Sake will be affected. Facing the palm of your hand upward is believed to cause misfortune. This means holding the sake bottle with your right hand, supporting it with your left, and pouring for the person to your right, showing that person your wrist.
This means placing the cup upside-down on the table. Not only is this unsanitary, it also dirties the table. While it may seem good to pour the Sake to the brim of the sake cup or glass, it will be difficult to drink and may cause spills. On the other hand, there is the "Spillover" pouring style, where the Sake is poured to the brim of a glass that has been placed inside a "Masu" wooden box. If you want to offer your guest a lot of Sake, this is one way of doing it! One feature of Sake is that it can be enjoyed at a variety of temperatures, and each of these temperatures has a special name. Please discover your favorite temperatures and flavors! Temperature (℃) Distinctive Japanese Names Characteristics and Cautions Compatible Types of Sake Around 55 Degrees Celsius "Tobikiri-kan" At this temperature, the sake bottle will feel quite hot. It's suitable for "Hire-Zake", a hot sake filled with fish fins. When poured, the fins seem to "jump out" of the Sake, hence the name, "tobikiri". Junmai-Shu, Honzojo-Shu Around 50 Degrees Celsius "Atsukan" Hot to the touch, steam will rise from the sake bottle. Honzojo-Shu Around 45 Degrees Celsius "Jokan" The sake bottle will be somewhat cooler, but steam will rise when the Sake is poured from the bottle into the cup. Both the aroma and the flavor of the Sake will be bracing. Junmai-Shu Around 40 Degrees Celsius "Nurukan" When you drink it, this Sake will feel warm, and its sweetness and body will increase. Ginjo-Shu, Junmai-Shu, Honzojo-Shu Around 35 Degrees Celsius "Hitohada-kan" This Sake will feel lukewarm ("skin temperature" in Japanese) when drunk. Its "umami" will increase, leaving a smooth taste in the mouth. Ginjo-Shu, Junmai-Shu, Honzojo-Shu Around 30 Degrees Celsius "Hinata-kan" This will be a little higher than room temperature. If the Sake lacks flavor, it can be warmed up a little to bring out the aroma, creating a smooth taste. Ginjo-Shu, Junmai-Shu, Honzojo-Shu Around 20-25 Degrees Celsius "Hiya" This Sake is served at about room temperature, bringing out the original taste of the Sake. Please be careful to distinguish "Hiya" from "Hiya-Zake", which is cold. Ginjo-Shu, Junmai-Shu, Honzojo-Shu Around 15 Degrees Celsius "Suzuhie" This is Sake that has been taken from the refrigerator and set out at room temperature. When you drink it, this Sake will feel slightly chilled. Ginjo-Shu, Junmai-Shu, Honzojo-Shu Around 10 Degrees Celsius "Hanahie" This word, meaning "chilled flower" in Japanese, indicates different temperatures, depending upon the season. In summer, the Sake is served soon after being removed from the refrigerator. As you drink, the flavor of the Sake will spread throughout the mouth. Ginjo-Shu, Junmai-Shu, Honzojo-Shu Around 5 Degrees Celsius "Yukihie" This name, meaning "snow-chilled" in Japanese, refers to the condensation that forms on the Sake bottle as it is removed from the fridge.
To bring out its gorgeous flavors, this is best-suited to a fruity Ginjo Sake.
This term is derived from a Chinese word meaning to drain your cup of Sake. This custom is said to have begun around the time of the Anglo-Japan Friendship Treaty, signed in 1854. At a banquet following the agreement, the Earl of Elgin introduced the custom of making a toast to the health of England's monarch. The samurai of the shogunate copied this custom, creating the first " Kampai " toast in Japan.