Japanese national drink
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.
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.