Bring the Heat: How to Prepare Hot Sake

In our January/February 2024 issue, sake sommelier Jessica Joly recommends five of her favorite sakes to enjoy warm. “It is unlike any other alcoholic beverage,” says Joly, pointing to sake’s ability to express diverse characteristics at a range of temperatures. And while kanzake (hot sake) is widely served throughout Japan and increasingly in bars and restaurants around the world, Joly notes that, “Here in America, consumers are still learning about the proper ways to enjoy hot sake.” To accompany her bottle recs, Joly offers insight into the temperatures for serving and tips for how to prepare hot sake at home.

A Matter of Degrees

Sake is no simple binary when it comes to temperature, being merely hot or cold. Rather, the beverage spans a spectrum of degrees intended to accentuate the characteristics of the style. “There are actually over 10 designated ranges in sake temperatures that are clearly defined in Japan and at many kanzake bars,” says Joly. “I do believe that many of these places take pride in serving hot sake at certain recommended temperatures because everything is about precision and perfection.”

Jessica Joly points to styles with bolder, classic flavors, where warming the sake will highlight savory or nutty notes …

The temperatures range all the way from a slushy, icy cold (23°F) up to piping hot (133°F), with designations in between such as the subtly elevated hitohadakan (body temperature, 95°F) and atsukan (hot sake, 122° F). A recommended drinking temperature or temperature range will often be noted on a bottle’s label and will depend on the style of sake. Joly points to styles with bolder, classic flavors, where warming the sake will highlight savory or nutty notes, as well as a creamy texture from the sake’s natural lactic acid.

“My recommended temperature for hot sake is about 125°F (50°C) for styles that are classic, like Honjozo and Junmai,” says Joly. “If you want to try warming a Ginjo or Daiginjo that has some aroma, try warming the sake to less than 50°C … If you have a personal preference on the serving temperature, that’s totally fine.”

Heat Things Up

When it comes to the best methods to prepare hot sake, some vessels may work better than others, but the key will still be patience and precision. “In many restaurants or sake bars, you may see different types of sake warmers,” says Joly. “I do recommend warming sake in a ceramic carafe or in a chirori, which is a proper tin sake warmer … but don’t worry if you don’t have these types of vessels.” A heat-proof glass carafe, a mason jar, or even its own bottle will work as well.

Gently warm sake in a water bath over a low heat. The water level should match the level of sake in its container for even heating. “The trick here is to never over boil, or boil the hot water at high,” notes Joly. “I like to use the method called low and slow. This way the water in the pot is steaming with little tiny bubbles.” For better precision, a thermometer is good to have on hand. Joly notes that a sous vide can also work for reaching a specific, desired temperature, though it will take longer to heat up. And she advises not to use a microwave, which heats unevenly.

For serving, traditional vessels could include a hirahai cup, which is shallow and wide to better appreciate the aromas of warmed sake, and allows it to cool for drinking. “For keeping sake warm while drinking, there is a tokkuri sake carafe that stays submerged in a pot that holds hot water,” says Joly. “In the end, it should be about what sake you enjoy and how you enjoy it, whether it’s room temperature, slightly warm, or hot. There is no defined right or wrong—just another way to enjoy the versatility of sake.”