Fish Roe and Sake Go Hand & Hand

lumpfish-roe-1585639_640One of the most popular foods to go along with Sake is of course, fish roe. Fish roe also known as caviar has four main kinds. Here’s a description from a higly respected food operations consultant, Jenny Dorsey.

1. Beluga is one of the most popular types of caviar. It consists of Huso huso’s eggs. It is mainly found in the largest salt-water lake in the world, the Caspian Sea, and it is the most expensive kind of caviar.

2. Sterlet is a species of sturgeon. It is found in large rivers that flow into the Caspian Sea, Black Sea and the Azov Sea. The Sterlet is not only found in rivers in the Eurasia area, but they are found in rivers in areas of Siberia. Sterlet caviar is generally not as expensive as Beluga, but it is still pricey.

3. Ossetra caviar is very expensive and it is one of the most sought after caviar in the world. The caviar is obtained from the Ossetra sturgeon, which can weight up to 400 pounds or as little as 50 pounds, and they have a long lifespan. In fact, they are known for living up to 50 years. The caviar varies from a deep brown color to a gold color, but it’s the lighter varieties that are the most sought after because they have the best taste.

4. Sevruga comes from the starry sturgeon. The sturgeon is native to the Aegean, Black, Azov and the Caspian sea basins. Many people consider this type of caviar to be the best because of how it tastes and how delicate it is. Just like the other caviar discussed, it is very expensive.

If you have never tried any of them, then you are missing out and you should try one of them at least once in your life. They may be expensive, but they are worth the price.

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Which One Is Better – Warm or Cold Sake?

pottery-180555_640While sake was traditionally served warm, it was primarily because until around 30 years ago, sake was much more rough than it is now. Thus, warming the sake made it much more palatable back in the day. However, since wooden tanks that were traditionally used for brewing have been slowly phased out, it is becoming much more of the norm to serve and drink sake cold instead. Sake used to be much more rough around the edges and in order to really take the edge off of it people used to warm it up. In this article, we will be going over some of the different things to know about sake nowadays.

Warm or Cold?

1. Never Too Cold.

While sake should be served cold, it should not be served too cold. When sake is over chilled, you are not going to be able to taste a thing. This will ultimately ruin a lot of the enjoyment of the natural taste of good quality sake. While flaws will be covered up, so will the much more refined tastes of the sake which will ultimately waste it. Premium and high quality sake will never be served too cold because it is not going to allow one to taste the elements that make it so good to begin with. With that being said, poor quality sake will likely either be over chilled or warmed to make it taste more palatable.

2. Full Bodied and Less Aromatic Sake Can Still Be Enjoyed Warm.

While it is typically going to be better to enjoy sake cold, some bottles might actually be better off enjoyed somewhere around room temperature as the heat will effectively bring out more of it’s bold flavor as well as help to mask the bitterness that may be present within it.

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Best Sake To Try For Beginners

New to Sake? Before you take the plunge, watch this video so you know where to start.

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