Restaurants›Japanese Village Restaurant›Hakutsuru Hot Sake Recipe

Hakutsuru Hot Sake Recipe

Name: Japanese Village Restaurants Hakutsuru Hot Sake Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cups Junmai or Honjozo sake (bottle); 0.5 cups Water (for dilution, optional); 1 tbs Fresh ginger, thinly sliced; 1 tsp Honey or sugar (optional, to taste); 1 to taste Lemon peel or yuzu slice; 1 tsp Thinly sliced green onion (scallion); 1 to taste Tokkuri (small sake carafe) or small saucepan; 2 to taste Ochoko (sake cup) or small heatproof cups

Inspired by Japanese Village Restaurant

Time15m

Serves2

Make Hakutsuru Hot Sake Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Hot Sake

1 cups Junmai or Honjozo sake (bottle)1/2 cups Water (for dilution, optional)1 tbs Fresh ginger, thinly sliced1 tsp Honey or sugar (optional, to taste)

Garnish

1 to taste Lemon peel or yuzu slice1 tsp Thinly sliced green onion (scallion)

Equipment

1 to taste Tokkuri (small sake carafe) or small saucepan2 to taste Ochoko (sake cup) or small heatproof cups

Method

Hot Sake

Measure and prepare

Pour 1 cup junmai/honjozo sake into a small saucepan or tokkuri. If you prefer a gentler aroma or slightly lower alcohol, add 1/2 cup water to dilute (optional).

Add aromatics

Add the thinly sliced ginger to the sake (and water, if using). The ginger lightly flavors the sake without overwhelming it.

Warm gently

Heat the mixture over low to medium-low heat. If using a saucepan, bring it to steaming — small bubbles will form on the surface and around the edge but do not boil. If using a tokkuri, warm the tokkuri by placing it in a pan of hot water for 3–5 minutes, then pour in the sake and let it sit warm for 2–3 minutes. Target temperature is 120–130°F (49–54°C).

Strain and sweeten

Remove from heat and strain out the ginger slices when the desired temperature is reached. Stir in 1 tsp honey or sugar if you want a touch of sweetness; adjust to taste.

Garnish & Serve

Pour the hot sake into ochoko or small heatproof cups. Garnish each cup with a small twist of lemon peel or a thin yuzu slice and a scant pinch (about 1 tsp) of thinly sliced green onion if desired. Serve immediately while warm.

Equipment Care

If you warmed sake in a tokkuri by bathing it in hot water, dry the vessel after use. Clean ochoko and tokkuri with warm water; avoid strong detergents that can leave residue affecting aroma.