Atsu-kan
熱燗
Definition
Hot sake served at approximately 50 degrees Celsius. Atsu-kan is one of the traditional temperature designations and is most suitable for full-bodied junmai and honjozo styles where warmth amplifies umami and rounds out acidity.
Ausführlich
Japanese sake temperature culture recognizes at least seven named temperature points from 5 to 55 degrees Celsius. Atsu-kan sits at the hotter end of the spectrum, where the heat opens up rich, savory aromas and softens the perception of alcohol. The tactile warmth is comforting in cold weather and pairs especially well with hearty winter dishes like nabe, oden, and grilled fish. Heating sake too far beyond atsu-kan can volatilize alcohol excessively and create harsh fumes. The traditional method of warming sake in a tokkuri placed in hot water produces more even heating than microwaving.
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