A traditional sake serving set with tokkuri and o-choko.
Sake has grown in popularity in the West, due in part to the proliferation of food- and travel-related television programming that exhibits the pleasure derived from imbibing in the traditional Japanese spirit. The exposure of sake on a global basis has also led towards ambiguity regarding its proper, and ideal, serving temperature. Many establishments, particularly those in the United States, serve sake warm. There is nothing improper about drinking warm sake, but it's usually served at a tepid temperature to mask imperfections in its flavor. Chilling highlights the dry spirit's subtle nuances, such as its crisp, floral finish and smoky, grassy nose.
Instructions
Room Temperature
1. Remove the sake from refrigeration.
2. Pour the sake in a tokkuri.
3. Decant the sake and allow it to reach room temperature, approximately 30 minutes. Wipe any condensation from the tokkuri before serving.
Chilled
4. Place the sake in a wine chiller or refrigerator set to 55 degrees Fahrenheit.
5. Chill the sake for one hour.
6. Pour the sake in a tokkuri and decant it for five minutes before serving. Wipe any condensation from the tokkuri prior to serving.
Serving and Drinking
7. Grasp the tokkuri in both hands, palms facing downward. Fill each guest's o-choko with 2 oz. of sake (approximately one "shot"). Alternatively, pour the sake with one hand, but rest your free hand on the forearm of the pouring hand when serving a superior or elder. If pouring sake for a subordinate do not rest your free hand on your arm as you pour.
8. Hold your cup in both hands as the guest pours your sake. A guest traditionally serves the host sake.
9. Turn your body slightly away from any person of higher status as you lift and drink from the o-choko. Bring the o-choko to your nose and inhale.
10. Take a small sip of the sake and return the o-choko to the table. You need not inhale the sake on subsequent drinks, but you should turn away from those of higher status.
Tags: away from, before serving, both hands, condensation from, condensation from tokkuri, free hand
