World Sake Day is this Saturday, October 1, and we’ve been gearing up to celebrate. Why? Because after talking with Ming Tsai, celebrity cooking show host and Ty Ku ambassador, we’re convinced sake is the eight wonder of world. Here are 5 things we learned from Ming that will help you get in the sake mood too.
“Sake is really one of the purest forms of beverages you can drink,” Ming said. “All the water from Nara (where Ty Ku is made) is crystal clear and from the mountains.” Plus, sake is sulfite-free, gluten-free and additive-free.
- Sake should be drunk chilled. Simple as that. If you’ve only been sipping sake warm, you’re missing out on a lot. Pop a bottle in your refrigerator and give it another try.
- Sake makes great cocktails. “Think of it as a light mixing alcohol,” Ming explained. “The percentage of alcohol is almost the same as wine.” So don’t be afraid your drink will be too strong as you concoct your World Sake Day cocktail.
- The pairing options are way more open than you think. “Sake is not just for raw fish and sushi,” Ming said. “Sake’s profile goes just as well with everything that white and red wine go with. It’s fantastic with pork and chicken… and it’s superb with something even as mundane as a cheeseburger.” That’s right. A cheeseburger. Pair sake with your favorite cheeseburger for a surprising match, but spice your burger with wasabi mayo or teriyaki first for an experience that is out of this world.
- Drink it from a wine glass. “You want to twirl it in your glass and smell it. There are aromas in sake. There’s ripe bananas and peaches and apricots, just like wine,” Ming explained. Grab your Chardonnay glass and add something a little different to it this weekend.
Celebrate with us and sample Ty Ku at select ABC Fine Wine & Spirits locations this Saturday, October 1, from 4:30-7:30 p.m. Click here for participating locations.
And since we are celebrating sake all weekend long, we’ll leave you with a few final thoughts from Ming on the world’s other celebratory sipper, Champagne: “Champagne should not just be a specialty beverage,” he said (and don’t we all agree?). “Don’t just drink Champagne on anniversaries and birthdays. That should always be in your fridge door. Sake should be there as well.”
Meghan Guarino, copywriter