Sake is a Japanese, almost colourless and slightly sweet alcoholic drink made of fermented rice. It is traditionally drunk warm, heated in a special serving vessel, a sake flask called tokkuri.

Pour the sake in the tokkuri. Place the tokkuri in hot water bath and let the sake warm, until it has reached the temperature of 36 - 55 °C.

If you do not have a tokkuri, you can warm sake directly in a saucepan. Make sure not to let the sake boil. Serve sake poured in small sake cups, called guinomi.

Serving suggestion:
Sake may be served with snacks like daikon salad, nori cheese, soy sauce eggs and fish roe cucumbers.

Recipe source: Yamada-Alho, M. (1992) Japanilainen keittokirja. Espoo: Weilin+Göös.