Japanese SAKE

Tasting TipsTemperature

Temperature

Sake is a drink that can be enjoyed at many temperatures. Each temperature has a different name.
Sake can be enjoyed at a wide range of temperatures. Each temperature has a different name, and you can enjoy unique aspects of the same sake when you try it at different temperatures. Get your fill of sake’s profound flavors by trying it at a variety of temperatures.

50℃（122℉） Atsu-Kan熱燗	Vapor rises from the tokkuri. The tokkuri and choko are hot to the touch. The sake's aromas are sharpened and it tastes dry, with a clean finish.
45℃（113℉） Jho-Kan上燗	Some heat can be felt when holding the tokkuri or choko. Vapor rises when the sake is poured. The sake's aromas are concentrated, and the flavor feels soft and crisp.
40℃（104℉） Nuru-Kanぬる燗	The sake feels more warm than hot when drinking. It seems close to body temperature. The sake's aromas become a bit richer, and the flavor feels full.
20℃（68℉） Shitsu-on室温	When the tokkuri is held, it may feel slightly cool to the touch. The aroma and flavor will give an impression of softness.
10℃（50℉）〜5℃（41℉） Reishu冷酒	The general term for sake chilled to between 10℃ and 5℃ is reishu. Generally, chilling sake to lower temperatures masks subtle flavors.

How is sake heated?
To warm up sake, place the tokkuri containing sake in a pot of hot water. The tokkuri gradually heats up and the heat is transmitted to the sake. It is heated to a temperature before alcohol begins to evaporate, so that the aromas do not dissipate.

Proper storage methods for Sake
Since sake's color and aroma can change due to temperature and exposure to UV rays, it is best to store it standing upright, in a cool, dark place around 20℃ (68°F), and out of sunlight. For ginjo-shu with refined aromas and fresh-tasting namazake, refrigeration is recommended. After opening, try to finish the sake within a reasonable amount of time.