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Sake is perishable, thus it is vulnerable to light, heat, and movement. Unlike wine, sake has no sulfites or preservatives, so it should be consumed at the earliest. It has been said that sake does not have the “staying power” found in a bottle of wine, and should be handled with more care. The following are some basic handling guidelines that will ensure your bottles taste as fresh as possible.
Keep sake out of UV light. This includes everything from the sun to those long humming tubes of florescent light. Although it won’t happen as quickly, sake that is stored in a fridge with florescent lights will change color, and the flavor may be affected in the long run. This is the reason why most sake is packaged in dark or frosted bottles – it is an easy way to protect the fluid from light exposure.
Keep sake out of heated areas. This includes closets that happen to have a heating duct within, or cabinets near a fridge where the compressors continually pump out heat.
Keep sake upright. This is the opposite of the wine world where you need to keep bottles on their sides to keep the cork wet. Sake can be stored on its side without a problem, but purists like to keep the fluid from touching the bottom of the cap for long periods of time.
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