Cold House Sake

about cold house sake found in restaurants in the USA!

Cold house sake, also known as "refrigerated sake," is a type of sake that is stored and served at a refrigerated temperature, typically between 32°F and 40°F (0°C and 4°C). This is in contrast to traditional sake, which is usually served at room temperature or slightly warm.

Cold house sake is believed to have originated in Japan in the 1970s, as a way to preserve the delicate flavors and aromas of sake. By storing the sake at a lower temperature, the aging process is slowed down, allowing the flavors to develop more gradually and preventing the sake from becoming too strong or overpowering.

In the United States, cold house sake has gained popularity in recent years, particularly in Japanese restaurants and sushi bars. It is often served as an alternative to traditional hot sake, and is believed to pair well with sushi, sashimi, and other Japanese dishes.

When ordering cold house sake in a restaurant, you may notice that it is served in a small ceramic or glass bottle with a stopper. This is because the sake is typically stored in a refrigerated container and is dispensed using a draft system, similar to beer. The serving size is usually smaller than traditional sake, ranging from 3 to 6 ounces (89 to 177 milliliters) per serving.

Cold house sake has a lighter, more delicate taste than traditional sake, with a crisp, refreshing quality that is similar to a dry white wine. It is best enjoyed slowly, as the flavors and aromas can be subtle and may be missed if consumed too quickly.

Some popular brands of cold house sake in the United States include Sho Chiku Bai, Yakutori, and Kiku-Masamune. Prices can vary depending on the brand and quality, but generally range from $8 to $15 per serving in restaurants.

I hope this information helps you understand more about cold house sake and its growing popularity in restaurants across the United States!