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P.F. Chang’s offers a wide range of saké (pronounced sa-kay) from premium saké served chilled to warm saké served in a customary ceramic jar and cup. Each location selects their saké menu to best fit their customer’s needs. Some choose to have a list of more traditional sakés while others select a more trendy menu featuring flavored and sparkling sakés.
As a category, saké has gained in popularity in the U.S. over the past 10 years but to most consumers it is still seen as an intimidating beverage choice. To find out what type of saké will best suit your tastes and/or occasion, we recommend you start with trying a saké flight. It’s an ideal way for you to taste and evaluate three different styles and discover which is right for you.
Keep in mind that tasting saké is much like tasting wine. You make your evaluation based on sight, smell & taste. |
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(Fresh facts to pique your interest)
The process that has the greatest impact upon the quality of the saké, and differentiates one kind of saké from another, is the amount of polishing that the rice undergoes.
1. Junmai [Joon-my] - At least 30% of the husk milled away
2. Junmai Ginjo Joon-my - Gin-jo (Important: G is hard as in "gone") - At least 40% milled away
3. Daiginjo - [Die-gin-jo] - At least 50% milled away
4. Junmai Nigori [Joon-my knee-goh-ree] - At least 30% milled away and unfiltered
• The word Junmai indicates that the saké is pure rice saké, meaning no alcohol was added. |
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