Restaurants›Flying Monk Noodle Bar›Hot Sake (l) Recipe

Hot Sake (l) Recipe

Inspired by Flying Monk Noodle Bar

Time10m

Serves2

Make Hot Sake (l) Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sake

1 cups Junmai or Honjozo sake (or preferred drinking sake)2 tbs Water (optional, for diluting stronger sake)

Aromatics & Garnish (optional)

1 tsp Thinly sliced fresh ginger1 piece Yuzu peel or lemon peel (small strip)1 tsp Toasted sesame seeds (for garnish)1 tsp Chopped scallion (green part) or mitsuba (optional)

Optional sweetener

1 tsp Light honey or sugar syrup

Method

Preparation

Choose and measure

Measure 1 cup (240 ml) of a good-quality drinking sake (Junmai, Honjozo, or your preferred sake). If the sake is especially strong or you prefer a milder flavor, measure 2 tablespoons (30 ml) of room-temperature water to dilute.

Prepare aromatics (optional)

If using aromatics, thinly slice a small piece of fresh ginger (about 1 teaspoon). Prepare a small strip of yuzu or lemon peel and have toasted sesame seeds and chopped scallion ready.

Warming the sake

Combine and heat

Pour the measured sake into a small saucepan. If diluting, add the 2 tablespoons of water. Add the sliced ginger to the saucepan if using. Heat gently over low to medium-low heat until the sake reaches 50–55°C (122–131°F) for a warm, aromatic serve or up to 60–65°C (140–149°F) for a hotter serve. This typically takes 4–6 minutes. Do not allow the sake to boil; bubbling or simmering will drive off alcohol and alter the aroma.

Monitor temperature

If you have a cooking thermometer, check the liquid frequently and remove from heat when it reaches the target temperature. If you do not have a thermometer, heat until the liquid is noticeably warm and steamy but not simmering — you should be able to hold your hand near the pot comfortably.

Infuse briefly (optional)

If you added ginger, let it steep in the warmed sake off the heat for 1 minute to impart a gentle ginger note. Remove the ginger slices before serving for a clean finish, or leave one slice in the cup if you prefer.

Finishing & serving

Taste the warmed sake. If you prefer a hint of sweetness, stir in 1 teaspoon of light honey or sugar syrup until dissolved.

Pour the hot sake into a warmed ochoko (small sake cup) or heatproof small bowl. To warm the cup beforehand, rinse it with hot water and discard the water just before pouring the sake.

Garnish with the yuzu or lemon peel twisted over the cup to express the oils, then drop the peel into the cup if desired. Sprinkle a pinch (about 1 teaspoon) of toasted sesame seeds or a small amount of chopped scallion or mitsuba on the surface for aroma and visual interest.

Serve immediately while hot. Enjoy slowly to appreciate the aromas. One large serving (1 cup) is intended for 1–2 people to sip.