Restaurants›Uchi Scottsdale›Hot Sake Recipe

Hot Sake Recipe

Inspired by Uchi Scottsdale
Time15m
Serves2

Make Hot 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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Main Ingredients

Optional Garnishes

Method

Preparation

1

Choose Your Sake

Select a good quality sake that you enjoy. A junmai or junmai ginjo is recommended for a rich flavor.

2

Heat the Sake

Pour the sake into a small saucepan or a sake pot (tokkuri). Heat it gently over low heat. Do not let it boil, as that can alter the flavor.

3

Add Mirin (Optional)

If you like a touch of sweetness, add the mirin to the sake as it heats. Stir gently to combine.

4

Monitor Temperature

Heat the sake until it reaches about 130°F (54°C) to 140°F (60°C). You can use a food thermometer or simply feel the warmth of the tokkuri to gauge it.

5

Serve Hot

Once heated, carefully pour the sake into small ceramic cups (ochoko) for serving.

Garnishing (Optional)

6

Add Green Onions

For a hint of freshness, sprinkle the chopped green onions on top of the hot sake before serving.

7

Sprinkle Shichimi Togarashi

For an extra kick, add a pinch of shichimi togarashi to each cup of sake before serving.