FAQ

・Storage of aged sake

Most of the aged sake sold at Juku to Kan, with the exception of a few varieties such as sparkling sake, can be enjoyed at room temperature, the same as red wine.
If you plan to drink it within 1-2 weeks after purchase, you can store it in a cool, dark place at around 10-20 degrees Celsius. For example, a wine cellar or a cupboard that is not exposed to ultraviolet rays outside of summer.
If you want to store it for a long time, keep it in the refrigerator (at around 5-8 degrees) and the ripe feel and flavor will last for a considerable period of time.
It is possible to allow it to mature further ("grow") in a location where the temperature is around 10 to 20 degrees.
Please store the product in a place with as little vibration as possible and away from UV rays.


・What is the best temperature to enjoy aged sake?

We recommend that you try the aged sakes we carry at Juku to Kan, with the exception of a few varieties such as sparkling sake, not chilled too much and close to room temperature.
You can enjoy the depth of the original flavor and aroma of the sake.
Furthermore, most of them change their appearance when heated.
Sake that tastes amazingly better at a higher temperature, known as kanagari, is labeled as "kan-oki oeki sake." However, these sakes can also be enjoyed at a variety of temperatures, from room temperature to jokan and even kanzamashi, so we hope you enjoy the unique pleasure of finding your favorite temperature, a unique experience for sake.


・How to choose sake vessels

One of the major features of Japanese sake culture is that by changing the vessel used, the range of flavors can be expanded and various enjoyment can be achieved.
From wine glasses to porcelain and ceramic cups, as well as the texture and shape of the glasses and cups, we hope you enjoy the variations that occur.
First of all, if you want to enjoy the typical flavor of sake, and it is close to room temperature, we recommend using a clear wine glass to bring out the color, aroma, and flavor unique to aged sake.
The more mature the wine and the darker the color, the larger the wine glass should be.

When warming the sake, we recommend a thin, wide-mouthed sake cup called a "hira-sakazuki" (flat cup) which allows air to enter the sake as it is sipped.
If you prefer to enjoy sake at a higher temperature, you can use a large sake cup.


・What types of aged sake are there?

By combining various techniques such as how the rice is ground, the brewing temperature, the aging temperature and containers in the storehouse, and the aging period, matured sake with a diverse range of flavors is created.
As an introduction to this deep world, we recommend categorizing them by color, as it is easy to understand.
Generally speaking, the darker the color, the stronger and more complex the flavor and aroma tends to be.
In aged and warm sake,
- Light yellow/light green (changes from transparent crystal to a slightly paler color)
- Yamabuki (a color close to gold)
-Amber
We divide our products into three categories and display the color category on all our products.

In addition, most aged sakes can be enjoyed at room temperature, but the flavor can also be enhanced by warming it.
Among these, there is a group of sakes that are light yellow or green in color, but when brewed at a higher temperature, they stand out for their delicious umami and the acidity that supports it. Most of these sakes are made using the kimoto or yamahai method.
To make it easier to choose within this category, we have added the label "Sake suitable for warming" to the mature and warm categories.


・Maturation of sake and pairing with food

Compared to wine and distilled spirits, sake often contains more umami components, which makes it a good match for Japanese food.
As the sake ages, the harshness of the alcohol fades and the mouthfeel becomes smoother, the flavor becomes even more pronounced, and the taste and aroma become more complex.
This is known to allow for a wider range of cuisines to be accommodated.
For example, it goes well with a variety of spices (such as cumin and turmeric that give a curry flavor, and garlic, oregano, and basil that are commonly used in Western cuisine), creamy sauces, and the delicious flavors of fats such as olive oil, which are difficult to absorb with fresh sake alone.
As our dining tables continue to include a wide variety of flavors from around the world, aged sake allows for pairing with a wider range of foods.
Please enjoy combining it with a variety of dishes.

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