Warm Sake

The Sake Temperature Range

Sake can be enjoyed at a wide range of temperatures. Each temperature has a different name, and you can enjoy unique aspects of the same sake when you try it at different ranges of temperatures. Here is a brief outline of the various temperatures sake can be enjoyed at.

Atsu-kan: 50°C (122°F)

Vapor rises from the tokkuri. The tokkuri and choko are hot to the touch. The sake’s aromas are sharpened and it tastes dry, with a clean finish.

Jo-kan: 45°C (113°F)

Some heat can be felt when holding the tokkuri or choko. Vapor rises when the sake is poured. The sake’s aromas are concentrated, and the flavor feels soft and crisp.

Nuru-kan: 40°C (104°F)

The sake feels more warm than hot when drinking. It seems close to body temperature. The sake’s aromas become a bit richer, and the flavor feels full.

Shitsu-on: 20°C (68°F)

When the tokkuri is held, it may feel slightly cool to the touch. The aroma and flavor will give an impression of softness.

Suzu-hie: 15°C (59°F)

Lightly chilled with a subtle aroma. Commonly represents sake that has been taken out of refrigeration and set out at room temperature.

Reishu: 10°C (50°F) ~ 5°C (41°F)

The general term for sake chilled between 10°C and 5°C is reishu. Generally, chilling to lower temperatures masks subtle flavors.

Yuki-hie: 5°C (41°F)

When chilled the aroma of the sake is subtle and has a dense texture.