COLDCold sake, “reishu” has grown more and more popular not only in Japan but also throughout the world. Historically sake was served warm but when refrigeration was developed, this meant that cold sake was becoming more and more popular not only in Japan also globally.
Although it is increasingly rare, there are some sake varieties of sake which are produced to serve with a temperature below freezing.
When sake is served cold it is called:
Yukibie (snow-chilled) when it is around 5°C (41°F)
Hanabie (flower chilled) at around 10°C (50°F)
Suzubi e (cool chilled) at around 15 °C (59°F).
How to serveSake can be served in many various ways to best suit the season and your taste.
Sake Test Filmwith Mats Bruzaeus and Mitsuo Otsuka at Izakaya MITSUO in Shibuya, Tokyo, Japan.
Our sommelierChief Sommelier Mats Bruzaeus had the pleasure of studying Sake over the years in Japan.