HOME > Chowhound > Beer >
Do you create unique foods? Share your adventure
TELL US

Sake Sediment

w
weegeebee Jun 10, 2011 07:45 PM

I was storing a good bottle of sake in a wine fridge, maybe around 62 degrees. It was at least a couple years, bottle on its side.

Just went to move around some stuff today and noticed quite a bit of creamy white "sediment" Not sure what it is. Almost kind of like rice milkish.

Is that normal or should I throw it out?

It's a rare brand out of japan. Should have drank it earlier. Always wait for a special occasion.

  1. penthouse pup Jun 11, 2011 12:11 PM

    I would try it--the "nose" and a quick sip will tell you if it's off...but you could also contact a sake retailer for an opinion (in NYC, Sakaya is the best.)

    1. JMF Jun 12, 2011 10:17 AM

      Sake, especially the really good ones, should be drunk in less than a year. They oxidize very quickly, even in a sealed, unopened bottle. Try it, either it's ok, or no good. But don't let it sit any linger.

      1. Delucacheesemonger Jun 12, 2011 01:13 PM

        Are you sure it is not a nigorizake ? These have a sediment which sounds similar to what you describe. It should have been there from day one, however.

        6 Replies
        1. re: Delucacheesemonger
          penthouse pup Jun 12, 2011 03:25 PM

          I thought of that and should have noted--sake doesn't give off sediment from what I know...unless someone has had that experience? (And not all sake has a drop-dead life span of one year...)

          1. re: penthouse pup
            JMF Jun 13, 2011 08:28 AM

            The few aged sake available can last awhile, but premium sake isn't made to last longer than until the next year. I have noticed a drastic decline if flavor in sake in my wine cellar starting around 10-14 months old. This is more so in a junmai, which don't have the small amount of added alcohol which brings out more aromatics, and also seems to 'fortify' it. I have had sake that sat forgotten in my wine cellar for 3-4 years give off almost 1/2 inch of a white, cloudy, sediment, and it was a junmai daiginjo. If the OP's bottle is a nigori-zake, it would be about 1/3 to 1/2 full of the rice solids.

            1. re: JMF
              penthouse pup Jun 13, 2011 08:37 AM

              Interesting to learn. Thanks.

              1. re: JMF
                w
                weegeebee Jun 13, 2011 07:34 PM

                Good call. I looked at the label and it is in fact a nigorizake. regardless, it's getting opened very soon. Enough waitinig around. thanks for the info.

                1. re: weegeebee
                  JMF Jun 14, 2011 08:47 AM

                  let us know how it is.

                  1. re: JMF
                    w
                    weegeebee Jun 14, 2011 12:55 PM

                    freaking delicious. tasty stuff. Drank a few pours. Very fruity and smooth. Don't know if it lost a step over the 2 years, but it's damn good.

          2. JMF Jun 14, 2011 08:57 AM

            I just found a 300 ml bottle of Fukuju Awasake sparkling junmai in my wine fridge that I was given as part of a present when visiting Kobe Shu-Shin-Kan Brewery in Kobe, Japan back in fall 2004. It was originally clear, but now has some sediment, most probably because it was made méthode champenoise. I'm a bit leery to try it.
            http://www.enjoyfukuju.com/english/ou...

            Show Hidden Posts