Isitrighttodrinksakefromasmallsakecup?

Small ceramic cups like the one in sake tasting hong kong the picture are still the key cups used in a variety of restaurants, but they do not give you the benefits of enjoying sake (especially ginjyosu) in detail.

Ginjyosu has a beautiful fruit aroma, which is a change from the traditional style of sake that emphasizes taste rather than aura, so it is important to change to a red wine glass with a spacious belly and an inward-facing mouth to analyze its delicate aroma. Many famous brands of wine cups have released Daiginjo sake cups on purpose. Naturally, if you are not a perfect (shi) beauty (er) master (bi) Cancer, it is the same with red and white wine glasses.

That's why I always say that if a bitmain antminer s19 pro for sale Japanese restaurant or Japanese restaurant is still using glasses for you to drink Daiginjo, it's not a major sign of technical expertise. And the situation is: even in Japan's local or Japanese cuisine industry chain is more developed in Hong Kong, Macao and Taiwan, the vast majority of people are doing so.
A good example to learn from is the "HappiSake" in Beijing, which is probably the most professional sake bar in the country, with a series of red wine glasses hanging on the bar for drinking ginjyosu.
No.3Save the sake you can't finish for the next time?

In Japanese restaurants, it is common Ngau Tam Mei to see a pile of undrunk sake in a storage cabinet (not a cooler) with a small note on the bottle with the customer's name. Especially in sake, there are usually 720ml and 1800ml models, the latter not twice as expensive as the previous one, but 1.5 times more; therefore, the waiter will advise consumers to buy a large bottle, so that they can drink it all and save it for the next meal, which is cost-effective.

The shelf life of open-cap sake is particularly short, even if you are careful to solve, every open cap and pour the wine back to the outer cover to prevent into the gas, and then stored in the refrigerator to reduce the rate of air oxidation at ultra-low temperatures, full calculation, only then the taste to maintain two or three weeks.
These open wine randomly shelved in the wooden cabinet of Japanese restaurants, after the summer closure of the room hot as a dog; winter on the heater and warm, wine put in three days not to run the smell of burning incense to Buddha.
The technically professional thing to do would be to advise you to take your unfinished sake back to the fridge and store it there (basically no one would do that, otherwise what kind of reason would you have to come back next time?) . That kind of commission, the store to help customers store, but also at least use the refrigerator.

 

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