Hot sake has a dicey reputation, and it's mostly deserved: Typical sushi restaurants use low-end sake (the stuff that comes in big cardboard cartons) because the heat masks the flavor. He pours it into an aluminum cup, which he lowers into a water bath warmed with an immersion circulator to 45 degrees Celsius—any hotter and the sake would lose some of its flavor.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Happy Holidays from Symrise! See you in 2023!
Thank you for reading and sharing in-sight in 2022! We're taking a holiday…