Japanese traditional sake service on Japanese pine pattern resin tray, MATSU
shipped within 1 to 2 working days
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|Packing||Packaged in a cardboard box|
|Product origin||made in Japan|
|Size||Tray 330 x 172 x 25 mm / Small cup φ78 mm / Medium cup φ90 mm / Large cup φ105 mm / Choshi 150 x 85 x 167 mm|
Sake has been the traditional Japanese alcohol for many centuries. Its manufacturing method is quite similar to that of beer. First, master brewers use a type of rice that contains more starch than what is consumed. The rice will then be polished 40 to 70%. It is in part the polishing percentage that will determine the taste of the sake. Then, just like beer, you need yeast and water, mixing all the ingredients will release sugar and alcohol. The sake will then be bottled to mature between three and six months. Once this period has passed, it can be enjoyed as an aperitif or during meals, like wine. Traditionally, it is presented in a ceramic pitcher and served to diners in small cups / cups. Sake can be enjoyed cold, from 5 ° C or hot, up to 55 ° C.
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