Restaurants›Gangnam BBQ & Hot Pot›Sake Recipe

Sake Recipe

Inspired by Gangnam BBQ & Hot Pot

Time15m

Serves4

Make Sake 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 (serves 4)

3.17 cup (750 ml) Junmai or Honjozo sake (bottle)0.42 cup (100 ml) Water (for dilution if needed)0.71 oz (20 g) Fresh ginger (optional, for warming)1 stalk Scallions/green onion (optional garnish)4 to taste Sake cups (ochoko) or small heatproof cups

Equipment & tools

1 to taste Tokkuri (sake carafe) or small heatproof pitcher1 to taste Small saucepan (if warming)1 to taste Thermometer (optional)

Method

Room-temperature or chilled serving (recommended for premium sake)

Chill and serve

Refrigerate the sake bottle for several hours until well chilled (around 5–10°C). Pour directly from the bottle into chilled ochoko or small wine glasses. Serve immediately. No dilution is needed; premium junmai/ginjo/daiginjo are best enjoyed chilled to appreciate delicate aromas.

Warm serving (traditional, for hearty styles like junmai or honjozo)

Prepare equipment

Select a tokkuri (sake carafe) or a small heatproof pitcher and a small saucepan that will comfortably hold the carafe or allow gentle heating of sake in a water bath (mizu-buro).

Optional ginger infusion

If using ginger, thinly slice 20 g fresh ginger. Place ginger slices in the tokkuri or directly in the saucepan water bath to infuse subtly while warming. This adds a gentle warming note—skip for pure sake flavor.

Heat water bath

Pour enough water into the saucepan to create a water bath that will come about halfway up the sides of the tokkuri when placed inside. Heat the water over medium-low until it reaches about 60–70°C (140–158°F). Use a thermometer if available. Do not let the water boil.

Warm the sake

Pour the sake into the tokkuri. Place the tokkuri into the warm water bath. Warm gently for 2–6 minutes, checking temperature periodically. Target temperatures: tawny/warm (40–45°C / 104–113°F) for delicate sake, or hot (50–55°C / 122–131°F) for robust junmai/honjozo. Avoid overheating above 60–65°C to prevent loss of aroma and flavor roughening.

Adjust strength (if desired)

If the sake tastes too strong when warmed, dilute with small amounts of warm water (up to 10–15% by volume). Start by adding 30–50 ml warm water to the 750 ml bottle poured quantity and taste, adjusting as preferred.

Serve

Remove the tokkuri from the water bath, wipe any condensation, and pour into warmed ochoko or small cups. Garnish with a thin slice of scallion across the cup rim if desired. Serve immediately; warmed sake cools quickly.

Notes & serving tips

Choose serving temperature to match the sake style: premium ginjo/daiginjo are best chilled; junmai and honjozo can be enjoyed warmed. Use clean, odor-free cups. Store unopened sake in a cool, dark place; refrigerate after opening and consume within 1–2 weeks for best quality.