HOT

Warm or hot sake, “kanzake” has been enjoyed in Japan for centuries. By warming sake the warmth increase the flavor and dryness but also the effect of the alcohol.

Warming sake is an art, the key point is not to overdo it as overheating can spoil the flavor of the sake.

There are four levels of heating:
Body temperature (hitohadakan) at 35-40°C (95-104°F)
Warm (nurukan) at 40-45°C (104-113°F)
Slightly hot (jokan) at 45-50°C (113-122°F)
Hot (atsukan) at 50-55°C (122-131°F).

It is just to find out which temperature that is your favorite. Sit down and enjoy.

 

How to serve

Sake can be served in many various ways to best suit the season and your taste.
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Sake Test Film

with Mats Bruzaeus and Mitsuo Otsuka at Izakaya MITSUO in Shibuya, Tokyo, Japan.

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Our sommelier

Chief Sommelier Mats Bruzaeus had the pleasure of studying Sake over the years in Japan.

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