10 other ways to drink sake in the winter besides Atsukan. How many have you tried?

As the mercury drops, and it starts to feel like winter with each passing day, it is time to start raising the temperature of your sake. It’s time for Atsukan (hot sake). There really is nothing better to warm the body and soul on a cold winter’s day.

Actually, Atsukan is just one term for warm sake, there are many more; one for each temperature range in fact. The myriad of ways to enjoy sake is what makes it so attractive and complex and gives it something to boast about over wine and beer. In this article, we will look at several other fitting ways, besides Okan, to enjoy sake.

3 must-try drinking styles for the coldest winter months

Three examples of how sake tastes so much better after coming out of the cold.


oden (コピー)

First up is Dashiwari, a mixture of Japanese sake and Oden soup broth. It’s the way the aroma and warmth complement the umami of the sake that makes this pairing work so well. While there are very few Oden stores that serve Dashiwari — it’s a bit of an exclusive menu, this is quite the find.

Crab Shell Sake

Perhaps one of the tastiest ways to drink sake. It’s also very luxurious. Simply pour Japanese sake into a crab shell that has a little meat left in it, heat it on a stove, and when it starts to boil…pour in the sake.

Hire-sake (Grilled fish fin sake)

Simply pop some grilled Fugu (Puffer Fish) or Sea Bream in your hot sake. Hire-sake is a popular comfort food in Yamaguchi prefecture which just happens to also be famous for the puffer fish. Like the Crab Shell Sake, it’s revered as something of a bit of luxury by the natives. It’s best served at Atsukan(50℃)or tobikirikan(55~60℃).

Can drinking be healthy? 4 ways to drink sake that are good for the body

All of the following drinking options are good for your body and will help against the cold / strengthen the immune system.

Tamago Sake (Sake Egg Nog)

This Japanese version of egg nog is a colds cure that has been passed down through the ages. The secret to this drink which is made by adding eggs and sugar (or honey) to heated Japanese sake, is to use a tea strainer and slowly add the sake so the egg does not harden. This drink also makes for an easy source of nutrition.

Garlic sake

The recipe is simple: simply grate some garlic into your hot sake. And if you’re looking for a cold cure without the stink, steaming the garlic before grating decreases the pungency. It is also an excellent drink for fatigue recovery.

Tororo (grated yam) sake

Mix grated yam into a watered down broth and pour in warm sake. The same qualities as egg sake, in the sense that it is often drank by people who have a cold. Mucin compounds that are in the yam fixes and protects the membrane of the stomach.

Ginger sake

Simply adding ginger to hot sake increases the warming effect on the body. And the great thing about this drink is just how easy it is to make. This one is really for those colder months.

A Little Sweetness to relax the soul: 3 ways to make sake a little sweeter

And now for something a little sweeter.

Hot Chocolate

The ingredients are 45ml of Japanese sake, 60ml of red wine, 30ml of orange juice, 30ml of chocolate (thinly sliced), 1 teaspoon of honey and 1 stick of cinnamon. Put all the ingredients into a pot and heat until it is about to boil. Then stop heating it and pour it into a heat resistant container. Add a stick of cinnamon to finish. Transform your favourite Japanese sake and wine into a sweet smelling hot chocolate cocktail.

Maple butter sake

Another simple one to make. The ingredients are 80ml of Japanese sake, 40ml of milk, 20-30ml of maple syrup and 15g of butter. Put the ingredients into a pot and stir while heating slowly. The gentle sweet taste of maple syrup and mellow scent of butter combine for a rich sake cocktail from heaven.

Adding it to O-shiruko

A different way to enjoy your favourite sake warm by adding hot o-shiruko (sweet red bean soup with mochi). 
Each enhances the flavour of the other.

This winter try a variety of different ways to enjoy sake, starting with “atsukan!”

And that wraps up this guide to winter sake drinking styles. Whether it’s a healthy option to revitalize your health, or just something to keep you warm on those cold winter days, venture away from Atsukan this winter and experience the diversity of sake for yourself.

Why knead the rice? The first step to making good koji: Tokomomi

The world of Japanese sake is profound; the process of how it is made and the resulting end flavour difficult and complex. But it’s precisely this complexity that sets the bar for Japanese sake so high and creates a world that once you step foot in, you never want to leave.

In this article, we will take a look at one of the most important stages of the production process: “tokomomi.” Very few people will have heard of this, let alone know that this is one of the stages of sake production, but they might have heard of the process that it is a part of that we covered in the previous article: “koji making”.

What is koji making?

Before we dive into an explanation about “tokomomi,” let us first review what “koji making” is. After a batch of polished rice has been washed, soaked and steamed, the rice goes through the process of “koji making” or “malting”.

Malting is a stage that is also present in beer production because like sake, beer is made with an ingredient that is absent of the key ingredient required to produce alcohol: sugar, but it does contain starch.

Starch is basically sugar, packaged in a way that creates a space-efficient energy store. This package can be broken down into sugar (glucose) by enzymes. The “koji making” process is divided into 6 sub-stages: tokomomi, kirikaeshi, mori, nakashigoto, shimaishigoto and dekoji.


Koji is both the name for the malting process and it is also the name for the little fella that produces the starch-degrading enzymes. Known by the latin name, Aspergillus Oryzae, Koji is actually a type of mold. After transporting or carrying the steamed rice into the Koji room, the brewer sprinkles seed malt of this mold onto the rice. The koji has two roles: to saccharify (convert starch to sugar) the rice (as explained above) and also to help add body and depth to the end flavour. Suffice to say, making good koji is an essential part of sake brewing and the key factor in deciding the quality of the sake created.

The 1,2,3s of sake brewing

No saying stresses this importance better than the 12,3s of sake brewing: “1. Koji, 2.Moto (yeast starter), 3. Fermentation”, a brewing code that all brewers swear by.

“Kojimuro” (room for making koji) the place where koji making takes place

The art of making good koji is all about perfect temperature control. This is the reason why koji making takes place in a special temperature controlled room called a “kojimuro.” It resembles a Swedish sauna and feels like one with the interior temperature set at roughly 30 degrees Celsius. Working in this environment is a lot harder then it sounds.

Necessary steps for koji making

Kojimuro have to be kept as clean as possible so that no dirt or bacteria besides the koji mold interferes with the koji’s growth. The bacteria used to make Natto (fermented bean paste) in particular is much stronger than Koji and so it is normally absent from the brewer’s table throughout the brewing season, just one of the restrictions they have to endure. Before entering the kojimuro brewers disinfect their hands, change or remove footwear, and change into white uniforms and put on hats.
 The kojimuro is often structured so that it is wind proof. Even when going in or out, great care is taken to make sure the door does not remain open. These small attentions to detail are the key to good koji.

What is tokomomi?


The objective of the first stage of Koji making, “Tokomomi” is the process of sprinkling the seed malt on the steamed rice and kneading and mixing it so that the rice gets an even covering. The Toko is the name given to the large bed where this takes place.

Before “tokomomi,” the steamed rice is spread out inside the kojimuro in a process called “hikikomi” (lit: bringing in) and left for 2-3 hours to calibrate the end product. When the temperature of the steamed rice has lowered to around 32-35, the seed malt nicknamed, “moyashi” is passed through a sieve and sprinkled onto the rice in a process called “tanekiri”.

After the koji mold is spread evenly throughout the rice, the rice is broken up, kneaded and mixed repeatedly by hand. This is to enable the koji mold to breed effectively and consistently, the rice is then gathered up into a mound and covered with a cloth.

The stage is summarized below:

[Hikikomi] Spreading steamed rice in the kojimuro, on the Toko and letting it cool
[Tanekiri] Sprinkling the seed malt on the rice
[Tokomomi] Breaking up, kneading and mixing the rice
“Tokomomi” sounds easy but it requires highly advanced skills.

What is the Seed Malt?

The seed malt used to make Japanese sake is basically brown rice inoculated with the spores of koji mold. There are 3 main types of koji mold: yellow koji mold, black koji mold and white koji mold. White and black are more commonly used to make Japan’s indigenous spirit, shochu. They really contain too much citric acid to be suitable for sake production although some breweries have started to experiment.

The yellow koji mold that is used in Japanese sake is highly effective at degrading starch. For this reason, Japanese sake can be brewed even in the colder seasons while keeping the number of wild bacteria low. Sake can also be fermented at a low temperature because this type of ferment produces enough heat to keep the yeast alive (yeast normally does not like cold temperatures) even though the extra stress causes it to become less active. But stressing the yeast out in this way is how brewers produce sake with far less zatsumi (unfavorable taste) in more smooth, delicate styles.

Why is it Nicknamed Moyashi?

Koji is not just an essential ingredient in sake, but in nearly all of Japan’s fermented ingredients which make up 80-90% of Japanese cuisine and include: soy sauce and miso, etc. In all the production of all fermented products that use the power of koji, the seed malt is referred to as Moyashi. In fact the factories are even sometimes nicknamed as Moyashi-ya (Moyashi houses).

But why “moyashi?“

Simple: because the mold shoots out little Hypha (legs) that resemble the strands of Moyashi which is the Japanese for beansprouts.

Temperature is Key

The temperature setting during Tokomomi is called the Momiage Ondo (lit: kneading temperature) and depends on the style of sake being made but it is generally somewhere between 32-37 degrees Celsius. The more the koji mold is able to breed, the more starch conversion there will be which produces a richer, heavier sake. Sometimes this is desirable and sometimes it is not. Whatever the style, it is necessary to keep the koji mold in an environment where the temperature is kept at a level which is ideal for breeding and where it will not dry out.

The momiage temperature will determine the speed that koji mold breeds so it is extremely important to manage the temperature during the momiage after the tokomomi.
In the next article, we will introduce “kirikaeshi,” the process of breaking apart the rice that has turned into hard blocks as a result of tokomomi!