Warm (85-115 F)

Sake temperature affects taste and aroma, and not every sake can be enjoyed warm (85-115 F). Heat can obscure or alter the flavors of more delicate sake, so it’s uncommon for sake types such as junmai daiginjo and daiginjo — the most highly polished sake — to be recommended warm. There are some exceptions, however, such as Wakatake “Onikoroshi” Junmai Daiginjo and IWA 5.

The majority of warm sake fall into the junmai, honjozo and “futsushu” (table sake) categories. The rice used to make these sake types is less polished, leaving behind more of the nutrients in the outer part of the grain and endowing the sake with richer flavor and fuller body. Tengumai “Junmai” has an earthy, nutty taste profile that’s like a warm hug!
Warming sake can also enhance its sweetness and umami and soften its flavor. Extremely dry sake, like Kagatobi “Ex Dry,” can often be heated to ease the sharpness that is accentuated when served cold. Play with temperature to discover how it affects the overall impression of sake!

Sake temperature affects taste and aroma, and not every sake can be enjoyed warm (85-115 F). Heat can obscure or alter the flavors of more delicate sake, so it’s uncommon for sake types such as junmai daiginjo and daiginjo — the most highly polished sake — to be recommended warm. There are some exceptions, however, such as Wakatake “Onikoroshi” Junmai Daiginjo and IWA 5.

The majority of warm sake fall into the junmai, honjozo and “futsushu” (table sake) categories. The rice used to make these sake types is less polished, leaving behind more of the nutrients in the outer part of the grain and endowing the sake with richer flavor and fuller body. Tengumai “Junmai” has an earthy, nutty taste profile that’s like a warm hug!

Warming sake can also enhance its sweetness and umami and soften its flavor. Extremely dry sake, like Kagatobi “Ex Dry,” can often be heated to ease the sharpness that is accentuated when served cold. Play with temperature to discover how it affects the overall impression of sake!