In China today, "drinking tusu at New Year's" has gradually been forgotten, but in Japan it is still widely consumed. Instead of adding vanilla, modern Tusu wines are made with sake instead of vanilla. Recently, it has become increasingly popular to choose "raw" sake, which appears in January, as tsukune, which means "elevation" and symbolizes a fresh start to a good year.

As more and more people enjoy sake,sake tasting hong kong let's talk about two or three things about sake while we enjoy some tsukudani.
What is the best sake for you?

As a business catering to consumers, sake tasting revolves around finding the perfect match for their individual palate. After all, drinking sake is a delightful experience and the cost falls on the consumer. Therefore, it is crucial for customers to understand their personal preferences. To assist with this, we will discuss two or three key aspects of Tosu. With delicate variations in taste as our guide, Japanese sake can be categorized into four distinct flavors: Kaiseki, Sharp, Mature, and Mellow. By analyzing these characteristics, consumers can easily identify their preferred type of sake.

In kaiseki, the aroma is strong, usually with an elegant flower and fruity aroma, the aroma decreases with the milled rice, while the taste is light to full-bodied, usually Junmai Daiginjyo, Daiginjyo, and Wine.

There is no aroma in Ryouju, and the taste is light and refreshing. The main type of sake is locally brewed or pure rice wine.

An ancient wine or a long-matured wine is highly aromatic and complex, with a strong aftertaste, generally amber in color and high in alcohol, acidity, and sweetness.

The main types of sake are junmai sake, sakura sake, and draft beer, and they are all characterized by a low aroma, a sweet taste, and a strong flavor.

Temperatures and types of sake vary.

From 5 degrees to 55 degrees, Sake can be tasted at a wide range of temperatures, but different categories have their own optimal serving temperatures.

It is recommended to drink Ginjyosu and Daiginjyosu cold, using a white wine glass to better experience the aroma and crispness of the wine (the aroma disappears when it is hot!). You should never over-freeze it, as it will be hard to distinguish its flavor if you do.

Drinking hot: Junmai sake, this brew is much more suitable for Japanese sake and other Japanese sake. Upon heating and tasting, you will notice that the "sour" flavor gradually transforms into a rounded sweetness. Of course, these wines can also be consumed at room temperature.

What is your favorite way to pair sake with food?

By serving half a sake, you can become an expert in our four categories!

Fresh seafood, fresh liqueurs or daiquiris complement the freshness and aroma of sushi and sashimi.

Burnt baked goods: Rich, full-bodied, pungent sake brings out the mellow flavor of baked goods with its burnt flavor.

The mellow rice flavor and sweetness of junmai sake make it ideal for cooking with soups and soft foods.

In order to have the perfect balance of salty-sweet sauce and freshness of eel, junmai sake, which has a chunky texture, should be paired with eel rice.

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