Only select sake can be served hot (120 F or higher). This is because raising sake temperature can alter delicate sake, as well as the balance of flavors in some juicy sake, in undesirable ways. Sturdier, more robust sake such as junmai, honjozo and “futsushu” (table sake) generally stand up better to heating. (One of the few junmai daiginjo that can still be delicious at high temperatures is IWA 5.)
