The proper way to store Sake – SAKEMON

The proper way to store Sake

The proper way to store Sake

Posted on by Sakemon Team

The proper way to store Sake

 

How do you store your Sake?

 

  For a drink as delicate and sometimes valuable as sake, it pays to learn how storage can affect taste. Whether standing it up in a fridge or lying it on a shelf, knowing home storage best practice is essential to maximizing your sake enjoyment.

Have a close look on the labels of your sake bottle. labels on sake bottles don’t have a “best by” date. This is because sake has no expiration date to speak of. It doesn’t “go bad,” turn toxic, or even really go flat or stale like beer and wine can.

In other words, drinking sake which has been lying around for a while might taste good to some people. However, different storage techniques will lead to different tastes, so it’s important to know how to best achieve the desired results.

 

Toss it in the fridge?

 

  People normally store their food and drinks in the fridge these days and doing the same to sake is widely known as the best way to preserve the taste. But, standard pasteurized sake may be kept on the room temperature, if one cares of the excessive UV exposure. Excessive exposure might develop an unpleasant color, smell, and flavor.

The most important part of all: vertical or horizontal. If the aim is to preserve the state of the sake as it was brewed and bottled, then without a doubt vertical is the way to go. This will result in the least contact with the air, and keeping it away from the cap which can alter the flavor as well, especially if it’s metal.

However, it’s not uncommon for bottles of sake to be big, with 1.8L (61oz) being a standard size. So, if available fridge space makes that a tough fit, you’re probably better off standing it up on a dark shelf or cupboard than lying it down in a fridge.

In the case of unpasteurized “namazake,” it must be kept refrigerated, as the yeast in the sake remains active and can continue to ferment, potentially developing a foul smell or flavor.

Sake is a very delicately crafted drink and breweries go to great lengths to fine tune their brands’ specific flavors, so it’s important to know that the more oxidation that occurs, the farther away from its creators’ intended taste the sake becomes.

 

 

So what is the best way?

 

  To hang on to that original flavor, temperature is the best tool. The general rule of thumb is that the lower the temperature, the slower the rate of oxidation. Keeping a bottle at regular fridge temperatures should suffice, but going even a little lower might help buy you a little extra time to enjoy the sake as intended.

Of course, the opposite holds true as well and keeping sake at slightly warmer temperatures will mellow it out somewhat – which could be what you’re going for! It’s even possible to experiment with maturing unopened bottles by yourself, but that’s another topic.

Just start small and experiment with different storage locations to see how the sake changes over time, and enjoy the wide world of possibilities that opens up as a result.

 

How do you store your Sake?

 

  For a drink as delicate and sometimes valuable as sake, it pays to learn how storage can affect taste. Whether standing it up in a fridge or lying it on a shelf, knowing home storage best practice is essential to maximizing your sake enjoyment.

Have a close look on the labels of your sake bottle. labels on sake bottles don’t have a “best by” date. This is because sake has no expiration date to speak of. It doesn’t “go bad,” turn toxic, or even really go flat or stale like beer and wine can.

In other words, drinking sake which has been lying around for a while might taste good to some people. However, different storage techniques will lead to different tastes, so it’s important to know how to best achieve the desired results.

 

Toss it in the fridge?

 

  People normally store their food and drinks in the fridge these days and doing the same to sake is widely known as the best way to preserve the taste. But, standard pasteurized sake may be kept on the room temperature, if one cares of the excessive UV exposure. Excessive exposure might develop an unpleasant color, smell, and flavor.

The most important part of all: vertical or horizontal. If the aim is to preserve the state of the sake as it was brewed and bottled, then without a doubt vertical is the way to go. This will result in the least contact with the air, and keeping it away from the cap which can alter the flavor as well, especially if it’s metal.

However, it’s not uncommon for bottles of sake to be big, with 1.8L (61oz) being a standard size. So, if available fridge space makes that a tough fit, you’re probably better off standing it up on a dark shelf or cupboard than lying it down in a fridge.

In the case of unpasteurized “namazake,” it must be kept refrigerated, as the yeast in the sake remains active and can continue to ferment, potentially developing a foul smell or flavor.

Sake is a very delicately crafted drink and breweries go to great lengths to fine tune their brands’ specific flavors, so it’s important to know that the more oxidation that occurs, the farther away from its creators’ intended taste the sake becomes.

 

 

So what is the best way?

 

  To hang on to that original flavor, temperature is the best tool. The general rule of thumb is that the lower the temperature, the slower the rate of oxidation. Keeping a bottle at regular fridge temperatures should suffice, but going even a little lower might help buy you a little extra time to enjoy the sake as intended.

Of course, the opposite holds true as well and keeping sake at slightly warmer temperatures will mellow it out somewhat – which could be what you’re going for! It’s even possible to experiment with maturing unopened bottles by yourself, but that’s another topic.

Just start small and experiment with different storage locations to see how the sake changes over time, and enjoy the wide world of possibilities that opens up as a result.