Temperature Unlocks Flavor
The question "hot or cold?" oversimplifies sake's temperature possibilities. Japanese tradition recognizes five distinct temperature ranges, each revealing different aspects of a sake's character. A delicate Daiginjo that sings when chilled might lose its magic when warmed, while a rustic Junmai transforms beautifully with gentle heat. Knowing which temperature suits your sake ensures you experience it at its best.
Five Temperatures, Endless Possibilities
Reishu (chilled, 45-50°F) suits aromatic Daiginjo and Ginjo, preserving delicate florals and fruit. Hiya (room temperature, 60-68°F) works well for most styles, allowing full flavor expression. Jo-on (slightly warm, 95-104°F) begins unlocking umami in Junmai. Nurukan (warm, 104-113°F) brings roundness to fuller-bodied sake. Atsukan (hot, 122-131°F) transforms robust Honjozo and earthy Junmai into warming comfort drinks. Never microwave sake—instead, place your tokkuri in hot water for gentle, even heating.
Find Your Perfect Temperature
Every sake in our collection includes temperature recommendations tailored to its style. Our selection spans delicate chilled Daiginjo to robust warming Junmai, so you can explore sake's full temperature range. Seasonal drinking—chilled in summer, warm in winter—adds another dimension to your sake journey.
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