GEKKEIKAN | Products and Service

Sake is a versatile beverage enjoyed at a range of serving temperatures. With the exception of namazake, namachozo-shu and certain premium sakes which must be served chilled or over ice, many sake varieties may be served chilled, room temperature or warmed.

Warmed sake, or kan, is a common choice in the cooler months. When heated, the fullness of body becomes more pronounced. However care must be taken to avoid overheating which can effect the perception of taste. In general, it is recommended to serve kan sake at
40-50°C (104-122°F)

Chilled sake, or hiya, assumes a fresh, fruity characteristic and is particularly suitable for premium sake varieties. This style reaches its peak of popularity in warmer weather but is appropriate throughout the year.

Traditional Japanese culture makes frequent use of sake as a way to observe seasonal holidays or mark a special event. Sake is imbibed on such occasions as toasting the New Year, celebrating a local festival or solemnizing a wedding vow. Whether served in an antique porcelain cup or small wooden box (masu), whether spiced with herbs or garnished with flower petals, sake plays a special role in ceremonial aesthetics.

Today, sake is most often enjoyed according to personal preference in casual atmospheres and is perfectly suitable for serving in a wine glass.

Sake is most popular with Japanese cuisine but today is a popular complement to other Asian cuisine as well as vegetarian, fish, poultry and cross-over “fusion” dishes. Sake's characteristic delicate taste and fragrance makes it an ideal choice for healthy and light foods.

Sake is best stored unopened in a cool, dark place. Heat, oxidation, direct sunlight and fluorescent lighting alter the sake's quality and should be avoided.