Heat it up! Warm sake for the soul

Winter has us firmly in its grip: icy air, cold hands, gray days. Right now, there is hardly anything more soothing than a small bowl of warm sake. A gentle steam rises, delicate aromas unfold, and from the very first sip, a pleasant warmth spreads through the body. Warm sake is balm for the mind and soul.

But be careful: not all sake should be heated. Elaborately produced varieties such as Ginjo or Junmai Daiginjo thrive on their delicate, fruity aromas—these would fade significantly or even disappear completely when heated. Junmai or Honjozo sake, on the other hand, are ideal for enjoying warm. Heating them gives them depth, richness, and character.

Finding the right temperature

When heated, complex flavors unfold: umami, gentle sweetness, and round, earthy notes spread harmoniously across the palate, creating a full-bodied, long-lasting taste experience. In Japan, heating sake is called "okan suru," and sake served warm is called "kanzake." This tradition dates back over 400 years.

It is particularly exciting to play around with different drinking temperatures. Between 30°C and 55°C, the character of the sake changes noticeably—sometimes gentle and mild, sometimes strong and intense. This allows everyone to find their own personal comfort temperature.

The right vessel is also crucial for perfect warm sake. A heat-resistant carafe or a classic sake carafe, the tokkuri, is best suited. The gentlest method is to pour the sake into the carafe and place it in a water bath at around 80°C for one to two minutes. A thermometer is essential to ensure that the optimal temperature is not missed.

And one last important tip: warmed sake loses much of its flavor when it cools down. Therefore, only warm as much as you actually plan to drink. Then nothing will stand in the way of a cozy winter moment with warm sake.