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Hot Sake Recipe

Name: Ken Ken Sushi Asian Cuisines Hot Sake Recipe
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups Junmai or Honjozo sake (or preferred drinking sake); 2 tbs Water (optional, for diluting stronger sake); 3 slices Fresh ginger, thinly sliced; 2 slices Thinly sliced lemon or yuzu; 1 tbs Scallion (green onion), thinly sliced; 1 tsp Toasted sesame seeds; 0 to taste Shichimi togarashi (Japanese seven-spice), to taste; 1 tsp Honey or agave syrup

Inspired by Ken Ken Sushi Asian Cuisine

Time10m

Serves2

Make Hot Sake 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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Hot Sake Base

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

Aromatic & Garnish (optional)

3 slices Fresh ginger, thinly sliced2 slices Thinly sliced lemon or yuzu1 tbs Scallion (green onion), thinly sliced1 tsp Toasted sesame seeds0 to taste Shichimi togarashi (Japanese seven-spice), to taste

Optional Sweetener (if you prefer slightly sweet)

1 tsp Honey or agave syrup

Method

Preparation

Choose and chill/have warmed serving ware

Select a tokkuri (sake carafe) or a small heatproof pitcher and tokkuri cups (ochoko). If you want to keep the sake warm for a period, pre-warm the carafe by rinsing it with hot water and then discarding the rinse.

Heating the Sake

Gentle stovetop warming (recommended)

Pour 2 cups of sake into a small saucepan. If you are using the optional 2 tablespoons of water to slightly dilute a high-proof or very aromatic sake, add it now. Place the pan over low heat. Insert the optional ginger slices now if using. Warm slowly until the sake reaches 120–130°F (49–54°C) — it should be hot to the touch and steaming lightly but not boiling. This usually takes 4–6 minutes on low heat. Stir gently once or twice. Remove from heat as soon as it reaches temperature to avoid evaporating alcohol and altering flavor.

Hot water bath method (most gentle)

Bring a pot of water to a simmer. Place the sealed bottle or heatproof carafe of sake into the water (or place the serving carafe into the water) for 3–5 minutes until it reaches 120–130°F (49–54°C). This method is gentler and preserves more aromatics.

Do not boil

Avoid boiling the sake; boiling will drive off delicate aromas and make the sake taste flat. Aim for steaming but not bubbling.

Finishing & Serving

If you warmed the sake with ginger, you can remove the slices now or leave them in for a stronger ginger note. If using honey or agave, stir it into the warm sake until dissolved.

Ladle or pour the warmed sake into warmed ochoko cups. Garnish each cup with a slice of lemon or yuzu, a sprinkle of thinly sliced scallion, and a pinch of toasted sesame seeds if desired. For a spicy aromatic, sprinkle a small pinch of shichimi togarashi on top or serve it on the side.

Serve immediately while warm. Reheat gently if serving over a longer period, keeping temperature below simmering.