Sake made of ingredients that grow in the four seasons of Japan is a crystallization of the attraction of Japan which has been developed in the unique climate and with the wisdom of the local people.
It is a rare kind of alcohol beverages even in the world which can be enjoyed either cold or hot. There are recommended temperatures for the various types of sake, but they are not strict rules. You can enjoy it in your own way.
“Kan” refers to heating sake up to 40 - 60 °C. Around 50 °C is called “atsukan” (hot sake), around 40 °C “nurukan” (lukewarm sake) and about 45 °C “tekikan” or “jokan” (between hot and lukewarm). Hot sake is enjoyed with a sake pitcher and cup. A wide variety of sake drinking ware is available from the potteries in Shoryudo Area such as Mino ware and Kutani ware.
Sake can be chilled to about 7 - 10 °C similar to beer. Ginjo sake is enjoyed best at 10 - 15 °C as too low temperatures can diminish its aroma.
Usually, a glass-made sake cup is used for drinking chilled sake, but other types of drinking cups can be used; a wine glass can create a stylish feeling while a vermillion-lacquered cup can add to the Japanese atmosphere.
“Hiya” means drinking sake at room temperature. Sake connoisseurs drink it this way since it brings out the taste and flavor that the sake naturally has. The room temperature usually refers to 15 - 20 °C.
Unprocessed sake, junmai-shu, raw sake and similar types with strongtaste can be enjoyed “on the rocks” as well.
The key is to use large ice chunks, refrigerate the sake beforehand, and pour an amount that can be consumed before the ice melts so much.
