Sake temperature has an effect on both the aroma and taste of sake. Cold temperatures can emphasize the crisp, clean, dry, and even bitter aspects of sake, while warm temperatures can bring out the sweetness and umami, and mellow the flavor. A good middle ground is room temperature, or about 70 F.
Sometimes you may drink sake at this temperature just as a result of leaving your chilled sake out for too long; or, your body heat might actually warm sake held in a stemless wine glass. Suigei “Tokubetsu Junmai,” a Tippsy bestseller and food pairing favorite, can be drunk both cold and at room temperature, for example.
Junmai, honjozo and “futsushu” (table sake) tend to be good candidates for serving at room temperature because of their understated yet solid structure, sometimes with earthy or rice flavors. True to its name, the honjozo Eiko Fuji “10,000 Ways” can be enjoyed chilled, at room temperature, or warmed. Have fun trying the same sake at various temperatures to see how the impression changes!
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
