what is the best way to serve saki? warm, chilled, room temp, or on ice? How long will it last if stored unopened in cool temps?
Answer From Expert Roger Bohmrich MW
There are many grades and styles of sake. While it is common to be served sake warm in a small carafe in most Japanese restaurants, a higher temperature does not do justice to a fine sake. Warming is best reserved for the most basic quality. An excellent Junmai Ginjo or Daiginjo sake - which refer to the degree of milling of the hull of each grain - should be served at room temperature, or somewhat chilled. As with a fine wine, however, an ice-cold temperature will diminish the expression of flavor and the complexity. Most sake is quite fragile and should be stored under cool conditions; it is not meant to be "cellared." My advice is to buy only what you intend to drink within a short period. One fairly rare type you might come across, namazake, is unpasteurized and must be stored cold and consumed quickly after opening. I happen to enjoy fine sake and, after having tested various wines and beer, I've decided that it is, for my palate, the best overall match for a selection of sushi and sashimi. If you're serious about trying interesting sake, look for those merchants who offer a selection and keep their stock in a cooler.
