The quality that most people seem to remember most about sake is the fact that it can be consumed warm. It is true that not many alcoholic beverages can be consumed above 30°C. However, we have discovered that most consumers think sake should only be consumed warm.
Depending on the style and grade of the sake, you can serve it anywhere from 5 to 60 degrees Celsius. More interestingly, the same sake can be enjoyed at various temperatures, turning one bottle into a realm of pleasure.
The effect of temperature on the aromas and flavours of sake.
Although there are many exceptions (the world of sake is full of them), we thought we'd give you a handy and general guide on what temperature is ideal for various types of sake.
AROMATIC SAKE - GINJO & DAIGINJO [5°C - 15°C]
The key is here is to bring out the fruity aroma. If the temperature of the sake is too cold, its fragrance will be diminished.
REFRESHING SAKE - HONJOZO & GINJO [5°C - 10°C]
The lower the temperature, the fresher the sake will feel. Perfect in the summer heat!
RICH SAKE - JUNMAI [20°C - 45°C]
Higher temperatures will enhance Junmai’s strong umami character and thick texture. Out of all the styles of sake, junmai is the most suitable to be consumed warm.
AGED SAKE [20°C - 40°C]
Aged sakes are relatively rare, but we thought we’d include it anyway. Higher temperatures can significantly enhance the richness and ageing quality of aged sakes.