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Posted on August 29, 2011 by Clyde Thorburn
Continuing on with the discussion on Sake, patrons of the sushi bar at any one of the three melovesushi owned Japanese London restaurants need to realise that today there are more modern ways and techniques of brewing sake than there were decades ago. More refined strains of yeast and Koji are also available today which are a higher quality than in previous years. Modern storage management and strategies have resulted in a completely different sake product than was historically the case. That being said, a more refined sake product does not necessarily mean that all sake is the same. Sake can be compared to wines, as wines all differ from each other and the same principle applies to sake where there are also subtle differences between them.
People eating out at any of the three sushi delivery Japanese London sushi restaurants and related sushi bar owned by melovesushi should realise that different regions and different manufacturers of sake will always produce different tasting sake. The general and traditional rule of thumb is that high quality sake is supposed to be served and consumed cold or slightly chilled. Inferior quality sake is usually drunk warm as this conceals all the unsavoury sake flavours which are produced as a result of the fermentation process of the cheaper brands of sake. It is also a known fact that the great flavoured varieties of sake are produced at various different subtle temperatures and this is why the taste of each brand is different from the next.
Diners enjoying sushi or sake at any of the melovesushi London Japanese sushi restaurants and respective sushi bar will probably not notice the difference in taste between the different kinds and brands of sake that are served up to them at these restaurants and or sushi bars. However, people can be guided by a general rule which is that sake should be served slightly chilled and should never be served too cold as many of the subtleties of the drink or beer could easily be removed if the drink is served and consumed too cold. Even so, there are quite a number of high quality sakes that can be and are served up and consumed warm. These specific brands will be labelled accordingly and can make a welcomed drink on a very cold winter’s day or evening.
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