🔥 To Warm or Not to Warm?

Week 3: Sake School @ Misaki

Here’s a hot take: not all sake should be heated.
In fact, warming the wrong bottle is like microwaving gelato. Technically possible? Sure. Deeply offensive? Also yes.

The Truth About Warm Sake

Somewhere along the way, people got the idea that all sake is meant to be served hot. Probably because cheap house sake at college sushi spots is always nuked into lava.

But that’s not tradition—that’s damage control.

Here’s how it actually works:

🔥 Warm It When…

• You’re drinking Junmai or Honjozo

• The sake is dry, earthy, or full-bodied

• You want something comforting and rich, especially with cooked or fatty foods

Warming brings out roundness, umami, and depth. It’s like putting a cozy sweater on your drink.

❄️ Chill It When…

• It’s Ginjo, Daiginjo, or anything aromatic

• The flavor is fruity, floral, or delicate

• You want to experience the nuance and fragrance

Cold sake lets complexity sing. Warming it just flattens all the interesting stuff.

But Wait—Room Temp?

Yes, room temp works too. Some sakes are best just shy of chill. It depends on the bottle.
(And yes, we will happily talk your ear off about which one.)

Ask Us:

When in doubt, ask your server:

“Is this better warm or cold?”

That’s what we’re here for. We don’t microwave greatness.