Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sake Flight — Medley of 3 (Omakase Kaiseki)
Method
Sake Flight — Medley of 3 (Omakase Kaiseki)
Selection and preparation
Choose three representative sakes that showcase contrast: one Junmai (rounder, umami-forward), one Ginjo (fragrant, fruit-leaning), and one Daiginjo (subtle, refined). Chill all bottles gently to the recommended serving temperature (Junmai: 10–15°C / slightly cooler than room temp; Ginjo/Daiginjo: 5–10°C). If bottles are warmer than desired, place them in an ice bath for 10–15 minutes. If serving slightly warmed (rare for Ginjo/Daiginjo), warm slowly to 40–45°C in a hot water bath — but for this flight keep them chilled or cool.
Glassware and rinsing
Use three small tasting glasses (ochoko or small wine glasses). Rinse each glass with a small amount of filtered water (about 20 ml) and discard the rinse; this removes dust and helps slightly temper the glass temperature and aroma. If glasses are cold from storage, let them sit 1–2 minutes to avoid shocking the sake aroma upon pouring.
Pouring the flight
Pour approximately 30–45 ml of each sake into its own glass. Aim for equal volumes so guests can compare—about 30 ml yields a neat tasting pour. Place the Junmai on the left, the Ginjo in the center, and the Daiginjo on the right (or follow left-to-right from fuller-bodied to more delicate) to guide tasting from bold to subtle.
Presentation and accompaniments
Arrange the three glasses on a small wooden tray or ceramic plate. Add a small mound (about 30 g) of pickled daikon or oshinko on a small dish to act as a palate cleanser between sips. Optionally place a few edible microgreens beside the pickles for color and aroma. If a slight dilution is desired for the Junmai, provide a tiny carafe (tokkuri) with 30–60 ml filtered water so the taster can add a few drops to explore how water opens aroma and flavor.
Tasting order and notes
Advise tasting in the following sequence: Junmai first (fuller body, umami), Ginjo second (fruity, aromatic), Daiginjo last (delicate, nuanced). For each sake: look (observe clarity and viscosity), smell gently (three short sniffs), then take a small sip and let it coat the palate. Between samples, take a small bite of the pickled daikon to reset the palate. Encourage noting differences in aroma (rice, fruit, earth), acidity, sweetness, umami, and finish.
Serving etiquette and adjustments
If a guest prefers slightly warmer Junmai, provide a warmed tokkuri and gently place the Junmai bottle in a 40–45°C bath until it reaches the preferred temperature. For Ginjo and Daiginjo, avoid warming as it will mute delicate aromatics. If any sake tastes overly alcoholic on the nose, a drop or two of filtered water (about 2–5 ml) can open aromas—offer water in a small pipette or spoon so the guest can experiment.