House Hot/cold Sake Recipe

Name: ktown korean bbq sushi and hotpots House Hot/Cold Sake Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cups Junmai or Honjozo sake (house bottle); 4 slices Fresh ginger, thinly sliced; 0.5 tsp Green tea bag (mild sencha or genmaicha recommended); 1 tsp Mirin (optional, for a touch of sweetness); 1 tsp Yuzu or lemon zest (thin strips); 1 pinch Kosher salt; 1 tsp Scallion, thinly sliced (for garnish); 1 item Small saucepan or donabe (Japanese earthenware); 1 item Thermometer (optional, for temperature control); 1 item Heatproof carafe or tokkuri (for serving hot); 2 item Glass, ochoko or masu (for serving cold)

Inspired by ktown korean bbq sushi and hotpot

Time35m

Serves2

Make House Hot/cold Sake Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sake Base

1 cups Junmai or Honjozo sake (house bottle)

Optional Aromatics & Flavorings (for hot or cold variations)

4 slices Fresh ginger, thinly sliced

1/2 tsp Green tea bag (mild sencha or genmaicha recommended)

1 tsp Mirin (optional, for a touch of sweetness)

1 tsp Yuzu or lemon zest (thin strips)

1 pinch Kosher salt

1 tsp Scallion, thinly sliced (for garnish)

Equipment (not for consumption)

1 item Small saucepan or donabe (Japanese earthenware)

1 item Thermometer (optional, for temperature control)

1 item Heatproof carafe or tokkuri (for serving hot)

2 item Glass, ochoko or masu (for serving cold)

Method

Hot Sake (Atsukan) - Single serving

Combine and gently warm

Pour 1 cup sake into a small saucepan or donabe. Add the sliced fresh ginger, green tea (the 1/2 tsp will lightly infuse, optional), mirin, and a pinch of salt. Stir gently to combine.

Heat slowly

Place the pan over low heat. Warm the sake slowly — do not boil. Use a thermometer if available and remove from heat once the liquid reaches 50–55°C (122–131°F) for a delicate warm, or 55–60°C (131–140°F) for a more pronounced hot. This usually takes 3–6 minutes depending on equipment.

Steep briefly

Once the target temperature is reached, turn off the heat and let the sake sit 1–2 minutes to allow the ginger and tea to gently infuse. Taste; if you want more sweetness, stir in the 1 tsp mirin now (or add before heating if you prefer it well integrated).

Strain and serve

Strain the warmed sake into a tokkuri or heatproof carafe to remove ginger and tea solids. Garnish each serving with a few thin strips of yuzu or lemon zest and a pinch of sliced scallion if desired. Serve in warmed ochoko cups.

Cold Sake (Reishu) - Single serving

Chill the sake

Place 1 cup sake in the refrigerator for at least 30 minutes, or chill in an ice bath for 10–15 minutes until very cold (around 5–10°C / 41–50°F).

Prepare light infusion (optional)

If using aromatics for cold service, briefly infuse: add the 4 thin ginger slices and 1/2 tsp green tea to the sake in a covered container and refrigerate together for 10–15 minutes. This produces a subtle aromatic note; for a cleaner flavor skip the tea/ginger.

Strain and finish

Strain out the ginger and tea. Transfer the chilled sake to a glass or masu. Add a pinch of kosher salt and a small strip of yuzu or lemon zest to brighten the aroma. If you like slight sweetness, stir in 1 tsp mirin (optional). Garnish with a thin slice of scallion if desired.

Notes and Serving Suggestions

Adjustments: Increase ginger for a spicier note, skip tea for purer rice flavor, or use less mirin for dryer profile. For larger batches, scale ingredients proportionally (1 cup sake ratio shown).

Safety: Never boil sake when warming — boiling will drive off delicate alcohol aromas and flatten the flavor.