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Jun 10, 2011 07:45 PM

Sake Sediment

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.

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  1. 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. 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. 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

          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

            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

                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: JMF

                    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. 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.