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| Temperature | Term | Characteristic |
|---|---|---|
| Served over crushed or chipped ice | Mizore "snowy rain" |
Overall impression is very refreshingly cool. |
| Served over ice cubes |
On the Rocks | Cool and easy to drink. Fragrance is faint. As ice melts, the sake is diluted and assumes a light quality. |
| 5°C (41°F) | Yuki-bie "snow chill" |
Fragrance is very light and a dry taste becomes prominent. |
| 10°C (50°F) | Hana-bie "flower chill" |
Fragrance is subtle and the acidity becomes more distinct. |
| 15°C (59°F) | Ryo-bie "refreshing chill" |
Taste and fragrance are well-balanced. |
| 20°C (68°F) | Room Temperature | Natural sense of flavor and taste inherent in sake can be enjoyed; total effect is mild. |
| 35°C (95°F) | Body Temperature | Fragrance increases with increase in temperature. Taste feels comparatively sweet. |
| 45°C (113°F) | Moderately Warmed | Fragrance becomes more prominent. Balance of sweetness, acidity and bitterness improve in certain kinds of sakes; flavor becomes stronger. |
| 50°C (122°F) | Atsukan " warmed" |
Strength of fragrance increases; smell of alcohol becomes strong and sweetness disappears; feeling of stimulation is heightened. |
Always store sake away from direct light in a cool place.Sake contains no added preservatives and is best enjoyed shortly after opening.
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