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

Hot Sake (s) Recipe

Inspired by Flying Monk Noodle Bar

Time15m

Serves4

Make Hot Sake (s) Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sake and Garnish

3 cups Junmai or Honjozo sake (drinking-quality)1/2 cups Water2 tbs Fresh ginger, thinly sliced (optional)1 tbs Green onion, thinly sliced (scallion) (optional garnish)1 to taste Yuzu peel or lemon twist (optional garnish)1/4 tsp Shichimi togarashi (optional)

Serving

4 to taste Ochoko or small heatproof cups

Method

Prepare and Heat

Measure and combine

Pour 3 cups of sake into a small saucepan. Add 1/2 cup water to slightly dilute — this helps prevent the sake from becoming overly hot and preserves aroma. If using ginger for a subtle spicy note, add the thin ginger slices to the pan.

Warm gently

Place the saucepan over low heat. Slowly warm the sake mixture, stirring gently once or twice. Use a thermometer if available: target 120–130°F (49–54°C) for warm; 130–140°F (54–60°C) for hot. Do not let the sake boil; avoid reaching 160°F (71°C) or higher which will evaporate alcohol and flatten flavor. This should take about 6–8 minutes on low heat.

Infuse briefly (optional)

If ginger was added, let the ginger steep in the warmed sake for 1–2 minutes off the heat for a light infusion, then remove the slices with a slotted spoon.

Serve

Warm the cups

To keep the sake warm longer, pre-warm the ochoko or small cups by filling them with hot water for 30 seconds, then discard the water and quickly dry the cups.

Pour the warmed sake into the warmed ochoko or cups. Garnish each cup with a few thin slices of green onion or a small strip of yuzu or lemon peel if using. Sprinkle a tiny pinch (about 1/8–1/4 tsp) of shichimi togarashi over one or two servings if you want a spicy aromatic accent.

Serve immediately while warm. Advise guests to sip slowly to enjoy the aroma and balanced temperature. Reheat gently over low heat if needed, avoiding boiling.