Sake is a traditional Japanese beverage that has a rich history and cultural significance. It is often served in small cups, which might lead some people to think that it is meant to be consumed like a shot. However, this is not the case. Sake is meant to be savored and enjoyed, much like wine or other spirits.
As a sommelier and brewer, I can tell you that drinking sake in shots is not the proper way to appreciate its flavors and aromas. Sake is a complex beverage that can have a wide range of flavors, from fruity and floral to earthy and savory. By taking it in shots, you are missing out on the opportunity to fully experience these nuances.
Instead, I recommend treating sake more like wine. Take small sips and allow the flavors to linger on your palate. Take the time to appreciate the aroma and the texture of the sake. Just like with wine, you can also pair sake with different foods to enhance the overall dining experience.
When in doubt, it's always a good idea to pair sake with appetizers. The subtle flavors of sake can complement a variety of dishes, from delicate seafood to flavorful cheeses. Sake can also be enjoyed as a standalone drink, but pairing it with food can really elevate the tasting experience.
If you're new to sake, I suggest starting with a lighter and more approachable variety. Look for a sake labeled as “junmai” or “honjozo,” as these tend to have a smoother and less intense flavor profile. As you become more familiar with sake, you can explore different styles and grades to find your personal preferences.
Sake is not meant to be drunk in shots. It should be enjoyed slowly, sipped and savored like a fine wine. By taking the time to appreciate its flavors and aromas, and by pairing it with the right foods, you can truly experience the beauty of this traditional Japanese beverage.