There is an expression that sake can be made 10,000 ways. So, when people ask how to drink sake, which one to try and whether they should serve sake hot or cold, we encourage them to try it all. There are many sake that can be served at a variety of temperatures, in different vessels and with different kinds of cuisine. This is part of the beauty of sake.
Hot vs. cold sake
The type of sake plays a big role in its serving temperature, and if you want to enjoy it the way it was intended by the brewers, it would be helpful to take note of the recommended temperatures listed on the Tippsy tasting card or the sake’s back label. Temperatures have a direct effect on a sake’s flavor profile: Chilling or heating a sake can highlight or restrain different aromas and flavors. Chilling helps make sake more refreshing and aromatic, but we also recommend serving it at a minimum temperature of 5 degrees Celsius (41 F). This simply means don’t serve it straight out of the fridge, allow it to settle for about 20 minutes before serving.
Warming sake, on the other hand, can soften the perception of bitterness and bring out more of its sweetness and aroma. The key thing to remember is to avoid extreme temperatures or you risk destroying the sake altogether.