Grain Truths

Grab a flute glass and pour in a neat measure of the pale liquid. Raise the glass and observe the colour against the light. Take in the aroma followed by a small sip. Serve chilled. These might sound like the perfect instructions at a wine-appreciation course,but actually,says Kenichi Ohashi,it applies almost as well to sake,the popular Japanese drink made from fermenting grains of rice. Almost,but not quite. “It is far simpler to enjoy a glass of sake than a glass of wine where you are expected to note all the complexities in flavours. A mark of a good sake is how fruity and fresh it feels on the palate,” explains Ohashi,Japanese sake master,who is in the Capital at The Aman,Lodhi Road for a five-day visit along with Japanese wine master Youki Hirayama to host training sessions.

With an award for Best Wine Merchant 1999 by the Japan Sommelier Association,Ohashi,who is also the sake chairman at the annual International Wine Challenge,London,straddles both the wine and sake worlds and prefers using wine parlance in explaining the intricacies of a good sake. With an 18 per cent alcohol potency,sake can be an intimidating beverage,even for the Japanese. “Most people prefer to accompany their sake with a glass of water since they cannot digest the high alcohol content. Traditionally sake is enjoyed at a warm temperature. But I prefer the beverage to be between 10-25 degree celsius. Though people in Japan think I am crazy for suggesting that,” smiles the 30-something. There are other tips too that he dishes out in between sips of the potent beverage. “Unlike wine,it is not necessary to pair food with sake,” he says.