Serving Sake with Gekkeikan
hether customers seek a glass of chardonnay, merlot, or something more versatile like sake, the key to properly suggesting and selling any wine is to offer something that is balanced, food-friendly, and pleasing to their palate.
W
Here are some important things for bartenders to know about suggesting and selling sake to their guests, according to the team at Gekkeikan.
Sake is quality liquid: Although it may seem complicated, the quality of sake is easy to understand. While Sake can be enjoyed hot or cold, different rice varieties can affect used as a spirit alternative in a the quality, the main factor is the cocktail or sipped neat in a glass, rice milling. The level of rice milling and complements an array of ultimately determines the quality cuisine. Sake is made up of four designation of the sake. natural ingredients, including water, koji, rice, and yeast. One of the The three levels of rice milling: oldest family-owned companies in The most important thing to the world, Gekkeikan Sake, is known know about sake is the milling for its innovation in the category process. Once bartenders have this and continues to help shape our knowledge, everything else in this category is simple to understand. modern understanding of sake. The three main levels are Junmai (least polished), Junmai Ginjo, and Junmai Daiginjo (most polished).
80
CHILLED MAGAZINE
Sake is all-natural: Sake is made from simple ingredients of rice and water and contains no artificial additives, enhancers, or sulfites. Food-pairing: Classic pairings like sushi and Japanese cuisine are great, but don’t be afraid to step out of the box and try unexpected pairings. Try suggesting sake with bar snacks! Glassware is key: It is important to treat sake like a high-end wine. Serve chilled in appropriate wine glasses and keep chilled on ice tableside. We suggest serving premium Gekkeikan Sakes (Black and Gold, Suzaku, Horin) chilled in a wine glass.
