Cold Sake
NapaStyle : Episode FLNST-205
To find a refreshing summer beverage, host Michael Chiarello headed to True Sake in San Francisco, the U.S.'s first sake shop. Owner Beau Timken introduced Michael to some of his 120 sakes, and revealed that cheaper, poorer quality sakes are served hot — the best sakes are always served chilled.
- Sake is an alcoholic beverage fermented from rice.
- Junmai: 30 percent milled
- Ginjo: 40 percent milled
- Daiginjo: 50 percent or more milled
- Junmai is pure rice sake. The only ingredients are rice, water and koji, the mold that turns starch to sugar.
- Daiginjo is considered ultra-premium and can cost up to $200 per bottle.
- Nigori-zake looks like water infused with milk. It has a light, sweet taste.
- Good sake should be served chilled at 45 degrees Fahrenheit.
- Sake is meant to be consumed shortly after it is purchased. Once opened, it is good for a week in the refrigerator.
- Sake and food pairings:
- Nigori pairs well with creamy dishes like macaroni and cheese.
- Ginjo pairs well with Italian food, like pizza and spaghetti.
- Genshu pairs well with seafood and shellfish.
True Sake
560 Hayes Street
San Francisco, CA 94102
415-355-9555
www.truesake.com
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