> I work for a caterer and we have a client who wants to set up a saki
> station at her party. What exactly do you think should be on that
> station. I know nothing about saki. Thank you, Arline
First, at a "sake" station, i'd keep some low end such as ozeki or gekkaiken
cold and hot. Also, kobe plum wine is good served cold or hot. As well as
keeping any higher end sake's you might want, and all of the higher end ones
will be served cold. Basically you need caraffes to keep the ones that will
be hot in and a hotplate heating a pan of water. You heat them by placing the
caraffes in hot water.