Sakes are customarily served at 20°C when compared for taste. The sake is held in pitchers called tokkuri for pouring into cups known as sakazuki.
The precise manner by which sake is served depends very much on the season, any food that it is accompanying and on the type of sake. Many experts would be of the opinion that warming sake distorts the taste and should be avoided. However, another opinion is that dry sake is better warm
(not hot). Nurukan means lukewarm (20-40°C); kan is when sake is 40-45°C (this is standard when sake is asked for warm); atsukan is when the sake is at 55-60°C.
Was this article helpful?
Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.