[A Toast to Warm Sake]

Recently, we came across news about the "Sake Festival" held in Melbourne, Australia. The tickets, priced at around 6,600 yen in Japanese currency, were sold out, and approximately 3,000 people attended this popular event over the course of two days. One of the favored ways of enjoying sake at the festival was by having it served warm, known as "atsukan."

When sake is warmed, it brings out the inherent sweetness and richness of the rice, softening the edge of alcohol and resulting in a mellow and gentle flavor. Sake served warm is called "kanzake," and one of its appealing aspects is that the taste varies depending on the temperature.

The "atsukan" style involves heating the sake to around 50 to 55 degrees Celsius, enhancing its flavors and aromas, making it an ideal choice for a crisp and dry honjozo sake. On the other hand, "jokan" is when sake is warmed to around 45 to 50 degrees Celsius, bringing out a more refined aroma and a richer taste, best suited for rich and full-bodied junmai or honjozo sake. A slightly cooler temperature, "nurukan," around 40 degrees Celsius, accentuates the fragrance and pairs well with fragrant and delicate ginjo sake. For an even lower warmth, "hitohada kan," at 35 to 40 degrees Celsius, allows the pleasant scent of rice and koji to be savored, making it a delightful choice for fruity and aromatic daiginjo or ginjo sake. Other temperature options include "tobikiri kan," enjoyed at around 55 degrees Celsius, and "hinata kan," sipped at approximately 30 degrees Celsius. We'd like to encourage you to find out your preference depending on your sake variety.

To warm sake, we recommend using a traditional tinware called "chirori." Chirori is a cylindrical vessel with a handle and a pouring spout designed to warm sake by placing it in hot water. The origin and etymology of chirori are not entirely clear, but it is believed to have been introduced from China and was already in use during the late Edo period.

Sure, here's a simple guide on how to warm sake using a chirori:

1. Pour the sake into the chirori.
2. Prepare hot water at around 80 degrees Celsius in a pot.
3. Place the chirori in a hot water bath and warm the sake until it reaches your desired temperature. A thermometer can be handy for this process.

Since alcohol boils at 78 degrees Celsius, warming the sake in water at 80 degrees Celsius results in a smoother flavor, retaining the fragrance while reducing the sharpness of alcohol compared to boiling water. Nousaku's Chirori, crafted from 100% tin, allows you to savor a mild and smooth taste, and it can also be used as a pitcher, as it enhances the taste even at room temperature.

Tin has long been known for its benefits, such as keeping water fresh and improving the taste of beverages. It has been used in traditional drinking vessels and tea utensils. With your favorite Japanese sake in a 100% tin chirori, why not raise a toast with your family and friends and enjoy a delightful and heartwarming time together?

Nousaku's Sake Cup
https://www.shokunin.com/en/nousaku/shuki.html

References
https://www.youtube.com/watch?v=IbWcba6PFZc
https://www.nousaku.co.jp/product/column-kanzake/
https://kotobank.jp/word/%E3%81%A1%E3%82%8D%E3%82%8A-569809
https://www.gekkeikan.co.jp/enjoy/sake/type/type01.html