If you are tired of drinking beer and wine with your meals and are looking out for something new to try, maybe it is time you head to a Japanese restaurant. No, not just for sushi and yakitori but for some Japanese rice wine. Known as sake (pronounced saa-kay), this Japanese wine is made by fermenting rice, in a process that is closer to the brewing process of beer than that of wine. In the brewing process for sake, starch is converted into sugars which ferments into alcohol. The conversion from starch to sugar and then sugar to alcohol happens together. What's more? Sake is stronger than beer and wine - so much so it needs to be diluted with water before it is bottled.
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A lot of factors decide the aroma, taste, and the quality of sake. The amount of rice taken into the process of making sake and how much is milled is one of the important factors. The more the rice milled, the more defined is the taste of sake.
In Japan, sake is served in porcelain flasks that are called tokkuriand then poured into small cups called choko. At an authentic Japanese restaurant, you will be served sake in tokkuriand choko. The temperature at which sake is served depends on the season and the quality of the drink. It can be served hot, cold or at room temperature.
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When you try sake for the first time, smell it. No, we are not kidding. The smell of sake is very striking. When you take a sip of the drink, let it linger in your mouth for a tiny bit before you take it in. This will give you enough time to savour the flavour. There are no rules as to what you can and can't eat with sake. Sake and sushi? Always a good combination.
CommentsIf you are wondering where to try sake in Delhi, head to Guppy in Lodhi Road or Pa Pa Ya in Saket. In Mumbai, head to Yauatcha or Kofuku, both in Bandra, for the delicious drink.
