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Sake Tampo (Sake warmer / server) for 180ml (一合)

Sake Tampo (Sake warmer / server) for 180ml (一合)

Regular price $32.50 CAD
Regular price Sale price $32.50 CAD
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A commercial sake warmer commonly found in izakayas. Versatile for both home and professional use. Great item to bring to camping.  Not only for sake but also to warm up water for coffee or tea, milk.  This size is probably the best for warming up milk for your cappuccino or latte!!

 The handle is wrapped with rattan, providing a comfortable grip and a charming traditional look.

 Junshu (45°C or 113°F): This is the lowest level of warming and is known as "body temperature" warming. It is used to slightly warm sake and bring out its flavors without changing its character significantly.

Jokan (50-55°C or 122-131°F): This is considered "warm" sake and can be achieved using a chirori or by immersing the sake bottle in hot water. It is the most common way of warming sake.
Atsukan (60-65°C or 140-149°F): This is the highest level of warming and is known as "hot" sake. It is typically reserved for certain types of sake, like some cheap or low-quality varieties, as the heat can mask the flavors of more refined sake.


About Stainless steel Chirori

Durability: Stainless steel is known for its durability and resistance to rust and corrosion. This makes it  long-lasting and easy to maintain. It won't degrade or develop cracks over time like ceramic or earthenware options might.

Easy to Clean: Stainless steel is non-porous, which means it doesn't absorb flavours or odors. This makes it easy to clean and reuse for different types of sake without the risk of flavour contamination.

Temperature Control: Stainless steel is an excellent conductor of heat, enabling precise temperature control when warming sake. It facilitates quick and efficient heating to the desired temperature, while its ability to evenly distribute heat helps prevent overheating or uneven warming.

Versatility: Stainless steel chirori can be used over various heat sources, including open flames, stovetops, and even some grills.

It can also be fitted into a shichirin, which makes it possible to enjoy hot sake together with grilled fish. Produced in Tsubame-Sanjo, the largest domestic center for metalware in Japan, located in Niigata Prefecture. This region has a long-standing reputation for high-quality manufacturing in metal processing, particularly known for the production of Western tableware, cutlery, and metal goods. The product is crafted using premium stainless steel processed in the renowned metalworking town of Tsubame-Sanjo in Niigata Prefecture.  Kanda Corporation was established in 1965 as a comprehensive trading company specializing in commercial kitchen equipment and supplies.

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