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 Message 26212 of 39187 in General Discussion
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Subject: Re: Saki Bar
From: Duckman
Posted: Wed May 10. 2006, 21:54 UTC
Followup to: "Saki Bar"  by Arline  (Wed May 10. 2006, 21:34 UTC)
> 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.


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